Braised Hen of the Woods over Soft Polenta

Hen of the woods has a meatiness and a complexity that suit starchy accompaniments. This dish even looks like meat stew, making it a good choice to serve as a main course for “mixed company” (vegetarians and non-). I like the mushroom pieces chunky-chewy. For a saucier effect, cut into small dice. Timing may vary, with wild mushrooms needing more cooking than cultivated. Try the microwaved polenta: It is fuss-free and good, if less developed in flavor than the traditional long-stirred.