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