Creamy Cep Polenta

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.


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


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.