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Ingredients

POLENTA

1. 6 cups chicken stock or canned low-sodium broth
2. 1 1/4 cups polenta (6 ounces)
3. 1/4 cup crumbled Roquefort cheese (1 1/2 ounces)
4. 2 tablespoons unsalted butter
5. 2 tablespoons coarsely chopped parsley
6. Salt and freshly ground pepper

TOPPING

1. 1/4 cup raw pumpkin seeds
2. 2 tablespoons unsalted butter
3. 2 shallots, sliced
4. 1 garlic clove, finely chopped
5. 1/2 pound small white mushrooms, stems trimmed
6. 1/2 pound fresh morels or cremini mushrooms, halved if large
7. 1/2 pound chanterelle mushrooms, stems trimmed, halved if large
8. Salt and freshly ground pepper
9. 1 tablespoon sage leaves
10. 1/2 cup dry red wine
11. 1/2 cup chicken stock or canned low-sodium broth
12. 1/2 cup heavy cream
13. 1 tablespoon coarsely chopped parsley
14. 2 tablespoons olive oil

Description

Food & Wine