3-½ cups low-salt chicken broth

½ cup heavy cream

1 teaspoon salt

1 cup polenta (coarse cornmeal, available at Italian markets, natural food stores and some supermarkets.  If unavailable, substitute regular yellow cornmeal)

¼ cup extra virgin olive oil

6 cloves garlic, thinly sliced

2 pounds shiitake mushrooms, stems removed and caps cut into ¾ inch slices

1 cup dry white wine

1 tablespoon chopped fresh rosemary

salt and freshly ground black pepper

¼ cup coarsely chopped Italian parsley


1.  Bring broth, cream and salt to a boil in a medium saucepan.  Gradually whisk in polenta.  Reduce heat to medium-low and simmer 25 minutes, until polenta is soft, thick and creamy, stirring often.

2   In a 10 to 12 inch saute pan, heat the olive oil over moderate heat until almost smoking.  Add the garlic and saute until just lightly browned.  Add the shiitakes and, stirring quickly so the garlic doesn’t burn, cook until lightly browned, 3 to 4 minutes.  Add the wine and rosemary, bring to a boil, and reduce by half.  The mixture should still be loose but not as thin as a sauce.

3.  Place polenta on plates and spoon the shiitakes over the top.  Season with salt and pepper to taste and sprinkle with parsley.  Serve immediately while still hot.

adapted from Mario Batali, Molto Italiano

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