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Ingredients

• ***** For the Polenta *****
• 3 cups heavy cream
• 2 cups chicken stock
• Finely ground sea salt, preferably gray salt
• 1/2 teaspoon freshly grated nutmeg
• 1 cup polenta
• 1 cup freshly grated Parmesan cheese
• Additional 1/4 cup chicken stock or heavy cream, warmed, if needed
• ***** For the Mushrooms *****
• 3 tablespoons extra-virgin olive oil
• 1/2 pound fresh cremini mushrooms, roughly chopped into 1/4 - inch pieces
• Finely ground sea salt, preferably gray salt
• Freshly ground black pepper
• 1 tablespoon unsalted butter
• 1 tablespoon minced garlic
• 1/2 teaspoon finely chopped fresh thyme
• 1 tablespoon fresh lemon juice
• 1/2 cup dry white wine
• 1 tablespoon finely chopped fresh Italian (flat-leaf) parsley

Description

The Soft Polenta I Made At Tra Vigne Was So Good That Customers Were Always Asking Me For The Recipe. I Was Almost Embarrassed To Give It To Them Because It Called For An Amazing Amount Of Cream. But What A Delicious Indulgence! This Is The Same Recipe, B

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