Mushroom Polenta

Ingredients

Use Bob’s Red Mill Polenta. Bring to boil 1 cup milk, 1 tsp kosher salt, and 3 cups water with 3 tsp of Penzey’s chicken bouillon. Whisk in 1 cup polenta. Turn heat to low. Stir occasionally over 5 minutes. Then turn off heat and add a big spoonful of mascarpone (maybe 1/4 cup). Then add a generous portion of parmigiano and some black pepper.

Meanwhile, mince a shallot, some parsley and some chives. Grate 5-6 cloves of garlic. Cook in about 2 tbs butter. Add approx. 4 sage leaves. Sauté down. Add a little olive oil. Then break up 2 packages of maitakes into smaller pieces and add to pan. Once mushrooms are cooked, add 1 tbs flour (Wondra) and some red pepper flake. Not too aggressive. Add half and half. Taste and add salt and pepper and a shit ton of parmigiano.