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.
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 5–10 minutes, stirring continuously with a wooden spoon to ensure there are no lumps. Cover and cook in the oven for 45 minutes, stirring from time to time. Remove from the oven, and add half the butter. Stand the casserole in a roasting tin full of hot water to keep warm. Melt the remaining butter in a frying pan, add the mushrooms, and fry them for 2 minutes. Add the garlic, and season with the salt and pepper. Cook for another 2–3 minutes until the mushrooms are soft. Add the mushrooms to the polenta with the herbs and the soured cream. Serve immediately.
See also Grilled Polenta Slices with Mushrooms.
© 1995 Frances Bissell. All rights reserved.