Polenta with Wild Mushroom Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

  • About

This is a dish whereby to enjoy one of the best comforting foods, polenta, in small quantities and in a light way.


  • 2 tablespoons mixed fresh herb leaves, finely chopped
  • 1 cup sour cream, crème fraîche, or mascarpone<


Mix the herbs into the sour cream and let sit overnight or as long as possible.

Cook the polenta as directed in the recipe and keep it warm in the top of a double boiler until needed. Stir in more water if it gets too thick. Mix in 4 tablespoons of the butt