Creamy Wild Mushroom Polenta
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 25 minutes preheat oven to 350 F. N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 cups water 2 cups chicken stock 1 3" sprig of rosemary
4 tsps garlic, minced 1 cup polenta (cornmeal) 8 Tbsps butter, (1 stick) unsalted
1/2 lb wild mushrooms cleaned, trimmed, and sliced 1/4" thick 1 Tbsp kosher salt 1 tsp ground white pepper
3 Tbsps each parsley, sage and marjoram, chopped 1 cup sour cream or mascarpone



1 Bring the water and stock to a rolling boil in an oven-proof pot. Add the rosemary sprig, 2 tsps garlic and polenta, stirring with a wooden spoon continuously, to ensure there are no lumps, for 5 to 10 minutes.
2 Cover pot and place in a 350 F oven, baking for 45 minutes, stirring occasionally. Remove from oven and add half the butter. Hold on a double boiler to keep warm.
3 Melt the remaining half of the butter in a saute pan. Put the mushrooms in the skillet, sauteing in the butter for 2 minutes. Add remaining 2 tsps. garlic and season with salt and pepper to taste. Saute for another 2 to 3 minutes or until mushrooms are soft. Add mushrooms to the polenta with the herbs and sour cream. Season to taste if necessary and serve immediately.

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