Polenta with Wild Mushroom Sauce from Jeremiah Tower's New American Classics by Jeremiah Tower
This is a dish whereby to enjoy one of the best comforting foods, polenta, in small quantities and in a light way.
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Ingredients
- 2 tablespoons chopped fresh parsley
- ½ cup chicken stock
- 2 tablespoons chopped garlic salt and freshly ground pepper
- 2 tablespoons mixed fresh herb leaves, finely chopped
- 1 cup sour cream, crème fraîche, or mascarpone
- 1 cup polenta meal
- 2 to 3 cups water
- 2 pounds combined fresh wild and domestic mushrooms, sliced
- ¼ pound butter
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