Creamy Polenta With Forest Mushrooms
Our farmers' market season kicks off around Easter and extends until Thanksgiving, but the earliest and latets markets of the year can be a little unsatisfying if you're looking for a huge range of...
Ingredients
- 3 to 4 cups milk
- 1 teaspoon crushed dried sage leaves
- 1 clove garlic
- 1 cup fine polenta
- 1 cup heavy cream
- 3 tablespoons unsalted butter
- 1 pound mushrooms
- 1 sprig fresh thyme
- 4 large eggs
- 1 5 1/2-ounce wheel Mt. Townsend Creamery Cirrus or other Camembert
- chopped fresh chives to garnish
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