Polenta with Chanterelle Mushrooms
Sooo, I’ve dropped the ball on my blog lately. What can I say… I’m sorry! Also, it is extremely difficult to photograph all of my cooking/baking creations when I have no natural light. Unnatural lighting is food photography’s arch-nemesis.
And let’s be honest, I’ve spent most of the daylight hours during my weekends too busy nursing my hangover to stand behind my camera for an hour… But I did make you some comfort food for the chilly weather and for the days the sun never shines… and caught it on film!
There are days that I literally do not step outside into the sun. Granted, there is no sun shining… but there are times I walk into work before the sun rises and I leave after the sun sets at 4:30PM. Welcome, Winter. Pffff.
So I go home, turn on the fireplace, and make comfort food. Hearty, warm, and easy comfort food. A few weeks ago I stumbled across Chanterelle Mushrooms at the local supermarket. Typically you can find Chanterelle Mushrooms in the late summer and in the early Fall, but for some reason or another, I found them in the midst of Winter and then I bought them. Over $20 worth of mushrooms… In two leeeetle boxes. But it is Winter and I don’t care.
So I go home, again. But this time I have a supply of expensive mushrooms and no recipe in mind. I decided to keep it simple, this is my first rodeo– cheesy polenta topped with soft mushrooms sautéed in butter, olive oil, and some fresh herbs. Hearty, warm, easy, AND GLUTEN-FREE(!!!) comfort food.
If you’re feeling kind of blue this winter and you need a new comfort food recipe, this it is. Creamy, cheesy, deliciousness.
Polenta with Chanterelle Mushrooms by The Bite-Sized Baker:
1 pound fresh chanterelle mushrooms, halved lengthwise
2 tablespoons butter
1 tablespoon olive oil
2 tablespoons fresh parsley, chopped
1 tablespoon fresh sage, chopped
1 clove garlic, minced
1 cup polenta
3 cups chicken broth
¼ cup grated cheddar cheese
Salt and pepper, to taste
- In a large non-stick pan over medium heat, melt butter with oil until butter begins to foam. Add mushrooms with salt and pepper, to taste, and sauté until tender about 5 minutes. Add chopped parsley, sage, and garlic and cook until fragrant. Remove from heat and set aside while preparing polenta.
- In a medium saucepan over medium heat, bring chicken broth to boil. Slowly add polenta while continuously stirring with a wooden spoon. Continue stirring for an additional 5-6 minutes until polenta begins to thicken and just separates from the sides of the pan. Remove from heat and add grated cheese until incorporated.
- Serve polenta in four bowls and top generously with sautéed chanterelle mushrooms.