This recipe is inspired by a recent trip to Disneyland. In Disneyland’s Tomorrowland they grow all sorts of fresh herbs and fruits and vegetables. My kids love smelling the rosemary as we wait in line for the Buzz Lightyear Astro Blasters. Last week I noticed some fresh sage and snagged a leaf for the kids to swoon over. Yes, my kids swoon over herbs. They smell awesome! My 6 year old was in love with the sage so I promised him I’d use it in a dish when we got home. Sage just screams fall to me. It goes so well with those warm and comforting traditional fall flavors. This dish is super simple, but so comforting and delicious. It will be perfect on those crisp fall evenings where you just need a warm hug and a cozy meal.
Time to Make It: 30 minutes
Yield: Serves 3 to 4
4 cups water
1 tsp salt
1 cup polenta (or course cornmeal)
1 cup parmesan cheese
3 TB butter
2 TB olive oil
1 lb fresh cremini or button mushrooms, sliced
5-6 large fresh sage leaves
salt and pepper
1. Bring the water to a boil in a large saucepan. Add in salt. Once the water is boiling stir in polenta. Cover and cook 20 to 30 minutes until polenta is creamy, stirring every 3 to 5 minutes.
2. Meanwhile, heat olive oil in a large heavy skillet over high heat. Add in mushrooms and sage and season with salt and pepper. Sautee until mushrooms have released all their juices and are cooked through, about 10 minutes.
3. When polenta is finished cooking, remove from heat and stir in parmesan and butter until melted through. Serve immediately topped with mushrooms and their juices.