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

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
Lunch
Side dish
Main course
Starter
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

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