Polenta with Wild Mushroom Sauce

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
  • 1 cup polenta meal
  • 2 to 3 cups water
  • ¼ pound butter
  • 2 pounds combined fresh wild and domestic mushrooms, sliced
  • 2 tablespoons chopped garlic salt and freshly ground pepper
  • ½ cup chicken stock
  • 2 tablespoons chopped fresh parsley


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 butter just before serving.

Melt 2 tablespoons of the butter in a sauté pan. Put the mushrooms in the pan and toss in the butter. Add the garlic and salt to taste. Cook 2 minutes; then stir in the stock. Cook over high heat another 5 minutes; stir in the remaining 2 tablespoons butter. Add pepper and more salt if necessary.

Put a spoonful of the herb cream in the center of each plate. Spoon the polenta and then the mushroom ragout over the cream. Sprinkle liberally with the chopped parsley and serve immediately.