Thursday, December 03, 2009

Soft Polenta with Chanterelles

This is grown up comfort food: creamy polenta topped with chanterelle mushrooms. Somehow we happened to have chanterelles left over from Thanksgiving, so I sauteed them in a little olive oil, butter and thyme. I cooked the polenta in a mixture of chicken broth and milk, added a little chopped up ham and grated parmesan, and spooned the mushrooms over the top.

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