Creamy Polenta with Sage and Roasted Wild Mushrooms Recipe - Beliefnet

Ingredients

• 1-3/4 cups water
• 1-3/4 cups chicken broth
• 1 teaspoon minced garlic
• 3/4 cup polenta (cornmeal may be substituted)
• 2/3 cup creme fraiche or sour cream
• 1 ounce Monterey Jack cheese, shredded (1/4 cup)
• 1 ounce Parmesan cheese, freshly grated (1/4 cup)
• 3 tablespoons unsalted butter, melted
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 8 cloves garlic, thinly sliced
• 3 tablespoons olive oil
• 3 tablespoons balsamic or red wine vinegar
• 3 sprigs fresh rosemary, chopped
• 3 sprigs fresh thyme, chopped
• 1 pound large fresh wild mushrooms (shiitake, oyster or cremini)