1-1/2 cup cornmeal

1-1/2 teaspoon salt

4-1/2 cups water

Additional water as needed

Olive oil for pan searing

• Bring 4-1/2 cups water to boil and gradually add polenta, stirring with a whisk. Keep whisking until polenta begins to thicken.

• Lower heat and cook for 30 minutes, stirring often with a wooden spoon. Add water as needed to keep from getting too thick.

• Season to taste with salt and pepper.

• Pour onto oiled sheet pan and spread with spatula to form a smooth surface about 3/4" thick. Cool at room temperature for an hour.

• Cover with plastic wrap and refrigerate until needed, or for at least another hour.

• Cut into 3" circles with cookie cutter

• Heat small amount of olive oil in griddle or pan and sear polenta circles until crisp.

Mushrooms

4 - 5 cups mixed wild mushrooms (we recommend Chanterelle, Black Trumpet, and Blue Foot)

3 large shallots, minced

4 cups chicken stock, reduced to 2 cups

Pinch of sea salt

3 Tablespoons olive oil

Chives for garnish

• Clean mushrooms

• Heat 3 Tablespoons olive oil and saute mushrooms with shallots.

• Stir in reduced chicken stock and the pinch of sea salt.

To Serve

• Spoon mushrooms over Crispy Polenta circles. Sprinkle with chopped chives.

• Enjoy!

©Tarbell’s 1997

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