INGREDIENTS:
Polenta:
1-3/4 cups water
1-3/4 cups chicken broth
1 teaspoon minced garlic
3/4 cup polenta (cornmeal may be substituted)
Sage:
1/2 cup extra virgin olive oil
1/3 cup fresh sage leaves
salt
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2/3 cup creme fraiche or sour cream
1 ounce Monterey Jack cheese, shredded (1/4 cup)
1 ounce Parmesan cheese, freshly grated (1/4 cup)
3 tablespoons unsalted butter, melted
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
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Roasted Wild Mushrooms
TO PREPARE:
Preheat oven to 350 degrees. Bring water, broth, and garlic to a boil in a large ovenproof saucepan over medium-high heat. Slowly mix in polenta. Reduce heat to medium. Cook 5 minutes, stirring constantly. Cover and place in oven. Bake until thick, but still creamy, stirring occasionally, about 45 minutes. (Add more water if mixture appears dry.)
Heat oil in a small skillet over medium-high heat. Add sage leaves. Fry until crisp, about 10 seconds. Drain on paper towels. Season with salt. Set aside.
Combine polenta, creme fraiche, Monterey Jack, Parmesan, butter, salt, and pepper. Spoon polenta onto serving plates. Top with Roasted Wild Mushrooms. Garnish with sage leaves. Serve immediately.
Roasted Wild Mushrooms:
8 cloves garlic, thinly sliced
3 tablespoons olive oil
3 tablespoons balsamic or red wine vinegar
3 sprigs fresh rosemary, chopped
3 sprigs fresh thyme, chopped
1 pound large fresh wild mushrooms (shiitake, oyster or cremini)
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Preheat oven to 425 degrees. Line 2 baking sheets with foil. Combine garlic, olive oil, vinegar, rosemary and thyme in a large bowl. Add mushrooms and toss to coat. Season with salt and pepper. Arrange mushrooms in a single layer on prepared baking sheets. Roast until mushrooms are tender and slightly crisp on edges, about 25 minutes. Serve immediately. (The mushrooms are also delicious served with roasted meats.)
SERVES: 4
Polenta:
Sage:
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TO PREPARE:
Preheat oven to 350 degrees. Bring water, broth, and garlic to a boil in a large ovenproof saucepan over medium-high heat. Slowly mix in polenta. Reduce heat to medium. Cook 5 minutes, stirring constantly. Cover and place in oven. Bake until thick, but still creamy, stirring occasionally, about 45 minutes. (Add more water if mixture appears dry.)
Heat oil in a small skillet over medium-high heat. Add sage leaves. Fry until crisp, about 10 seconds. Drain on paper towels. Season with salt. Set aside.
Combine polenta, creme fraiche, Monterey Jack, Parmesan, butter, salt, and pepper. Spoon polenta onto serving plates. Top with Roasted Wild Mushrooms. Garnish with sage leaves. Serve immediately.
Roasted Wild Mushrooms:
Preheat oven to 425 degrees. Line 2 baking sheets with foil. Combine garlic, olive oil, vinegar, rosemary and thyme in a large bowl. Add mushrooms and toss to coat. Season with salt and pepper. Arrange mushrooms in a single layer on prepared baking sheets. Roast until mushrooms are tender and slightly crisp on edges, about 25 minutes. Serve immediately. (The mushrooms are also delicious served with roasted meats.)
SERVES: 4
