Creamy Polenta with wild mushrooms
janet hines
ingredients
- Preheat oven to 350°
- 2 cups water
- 2 cups chicken broth
- 3 sprigs rosemary
- 2 tsp minced garlic
- 1 cup polenta
- 1/2 pound cepes mushrooms, cleaned and sliced
- 1/8 pound butter
- 3 TB each parsley, sage & marjoram
- salt
- 1 tsp white pepper
directions
Make polenta in pot. Cover and place in oven for 45 minutes. Stir occasionally. Saute mushrooms in butter until soft, 2-3 minutes. Add garlic and saute 2.3 minutes. Add herbs, salt and pepper. Add to polenta and serve.
Source: Jean
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