Crispy Polenta with Wild Mushrooms

Course Side Dishes

Ingredients in this Recipe

1 cup vegetable or chicken stock
1 pound prepared polenta (I let harden to form a square)
1/2 pound wild mushrooms in season (I used 1/4 pound morels + 1/4 pound chanterelles)
1/8 cup shaved or grated parmesan
2 tablespoons butter
2 tablespoons flour
2 tablespoons heavy whipping cream
2 tablespoons olive oil
Egg over easy (optional)
salt and pepper to taste

See Full Recipe at Food52