Creamy Polenta with Sage and Roasted Wild Mushrooms

Instructions

1. 1

   Preheat oven to 350°F.

2. 2

   Bring water, chicken broth, and garlic to a boil in a large ovenproof saucepan. Slowly whisk in polenta.

3. 3

   Reduce heat to medium and cook, stirring constantly, for about 5 minutes. Cover and place pan in oven.

4. 4

   Bake until thick but still creamy, stirring occasionally, about 45 minutes. Add additional water if mixture seems dry.

5. 5

   Heat olive oil in a small skillet over medium-high heat. Fry sage leaves until crisp, about 10 seconds. Drain on paper towels and season lightly with salt. Set aside.

6. 6

   Stir crème fraîche, Monterey Jack, Parmesan, butter, salt, and pepper into the polenta until smooth.

7. 7

   Spoon polenta onto serving plates, top with roasted mushrooms, garnish with sage, and serve immediately.

8. Roasted wild Mushrooms
9. 8

   Preheat oven to 425°F. Line two baking sheets with foil.

10. 9

    Toss garlic, olive oil, vinegar, rosemary, thyme, and mushrooms in a large bowl. Season with salt and pepper.

11. 10

    Arrange mushrooms in a single layer and roast until tender and slightly crisp at edges, about 25 minutes. Serve immediately.