Bring 4 cups of water to a boil in a medium saucepan. Add the 1 cup of Colavita Instant Polenta and stir - about 5 minutes until thick and creamy. Remove from the heat and add the shredded parmesan, mixing until incorporated.

Pour a thin layer of Colavita EVOO onto a 9x13 baking sheet. Spread the cooked polenta on the baking sheet, spreading it with a spatula to cover the whole sheet and making it even. Cover with plastic wrap and place it in the refrigerator until it solidified - about 2 hours or overnight.

Remove from the refrigerator and place the polenta on a cutting board. Trim off the ends, reserving them, to make an even rectangle. Cut the rectangle into 6 equal pieces, placing them back on the baking sheet.

Cut the ends of the polenta into small cubes, like croutons. Place them on another baking sheet and drizzle with 2 tsp Colavita olive oil.

Heat your oven to 425°F and place both baking sheets in the oven. Toast the polenta and the croutons until crispy on top, about 15 minutes, flipping halfway through.

Meanwhile, heat the 2 tbsp Colavita Roasted Garlic olive oil in a large sauté pan over medium heat. Add the mushroom, salt and herbs and sauté until softened, about 5 minutes.

Add the Colavita White balsamic Vinegar, deglazing the pan and scraping up any browned bits on the bottom.

Turn off the heat and add the 1 tbsp butter, stirring until melted and glossy.

Spread about 2 tbsp of Ricotta cheese on top of the toasted polenta. Spoon the sautéed mushrooms over the top of the cheese and drizzle with Oooomami sauce.