Creamy Polenta with Sautéed Apples Mushrooms Calvados

Ingredients

• For the polenta
• 1 1/2 cups coarse polenta
• 1 1/2 cups vegetable or chicken broth
• 3 cups water
• 1 to 2 tablespoons butter
• Pinch salt (about 1/2 teaspoon)
• For the sauce
• 2 small Gala apples (about 6 ounce each), peeled, cored, and cut into 1/4-inch cubes
• 8 ounces shiitake mushrooms
• 2 small shallots (about 4 ounces total), finely chopped
• 1 large garlic clove, minced
• 3 to 4 sage leaves, chopped
• Pinch fresh marjoram
• 1/4 cup Calvados
• 1 1/2 to 2 cups vegetable or chicken broth
• 1/2 cup heavy cream
• 1 tablespoon butter
• 2 tablespoons sunflower oil
• 1 to 2 tablespoons flour
• Salt and freshly ground black pepper

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