How to make it

  • Preheat oven to 350.
  • Bring water, stock and minced garlic to boil in heavy ovenproof pan over medium high heat.
  • Gradually stir in polenta then reduce heat to medium and cook 5 minutes stirring constantly.
  • Cover and transfer to oven then bake until thick but still creamy stirring occasionally 45 minutes.
  • Heat olive oil in heavy small skillet to 375 then fry fresh sage leaves in batches until crisp.
  • Using slotted spoon transfer to paper towels and drain then season with salt.
  • Remove polenta from oven and stir in sour cream, cheeses and butter.
  • Season with salt and pepper then spoon polenta on plates and top with mushrooms.
  • Garnish with fried sage and serve immediately.
  • To make mushrooms preheat oven to 475 and line baking sheets with foil.
  • Combine garlic, olive oil, balsamic vinegar, rosemary and thyme in bowl.
  • Add mushrooms and toss to coat then arrange in single layer on foil.
  • Roast until mushrooms are tender and slightly crisp on edges about 25 minutes.

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