Creamy Cep Polenta

Name: Creamy Cep Polenta
Yield: Serves 4
Ingredients: ¾ pt / 430 ml chicken or vegetable stock; ¾ pt / 430 ml water; 8 oz / 230 g yellow polenta flour (cornmeal); 8 oz / 230 g yellow polenta flour (cornmeal); ¾ pt / 430 ml chicken or vegetable stock; sprig of rosemary; 2 garlic cloves, peeled and finely chopped; 1 tbsp sea salt; 4 oz / 110 g unsalted butter; 8 oz / 230 g fresh ceps, cleaned, trimmed and cut into VA in / 0.5 cm slices; 3 tbsp finely chopped herbs, such as parsley, sage and marjoram; 3 tbsp finely chopped herbs, such as parsley, sage and marjoram; 1 tbsp freshly ground white pepper; 3 tbsp finely chopped herbs, such as parsley, sage and marjoram; 3 tbsp finely chopped herbs, such as parsley, sage and marjoram; ¼ pt / 140 ml soured cream

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Bradley Ogden is one of the best chefs in the San Francisco area. I love his food. This is based on one of his recipes.

Ingredients

¾ pt / 430 ml water
¾ pt / 430

Side dish
Gluten-free
Vegetarian

Method

Preheat the oven to 180°C / 350°F / Mark 4. Bring the water and stock to a rolling boil in a large flameproof casserole. Add the rosemary and polenta flour, and cook for