Polenta with Wild Mushroom Sauce

Name: Polenta with Wild Mushroom Sauce
Yield: Serves 4
Cuisine: United States
Ingredients: ½ cup chicken stock; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped garlic salt and freshly ground pepper; 1 cup polenta meal; 2 pounds combined fresh wild and domestic mushrooms, sliced; ¼ pound butter; 2 to 3 cups water; 1 cup sour cream, crème fraîche, or mascarpone; 2 tablespoons mixed fresh herb leaves, finely chopped

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

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

Americas
United States
Side dish
Starter
Lunch
Main course
Gluten-free

Method

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