Bliss on a plate: Baked Polenta with Wild Mushroom Sauce

[rainey]

Just had this from the LA Times Food Section. It was at least twice as good as it looks. I used a combo of sliced criminis from TJs and dried chantrelles, black trumpets and morels from WF. I used the whole 1.5 oz of the dried wild mushrooms and I added several tablespoons of coarsely chopped sun-dried tomatoes in addition to the tomato paste. I also prefer sage to rosemary and think it's a great accent for the mushrooms so that's what I used.

http://www.latimes.com/features/food/... (recipes are in the left-hand column)

[lexpatti]

mmm, very nice, thank you. I could eat mushrooms daily and always like a good polenta

[toveggiegirl]

Thanks for sharing the recipe. That sounds so good. I'm bookmarking it for a later date.