Grilled Polenta With Mushrooms And Toasted Pumpkin Seeds

Ingredients

• 6 cups chicken stock or canned low-sodium broth
• 1 1/4 cups polenta (6 ounces)
• 1/4 cup crumbled Roquefort cheese (1 1/2 ounces)
• 2 tablespoons unsalted butter
• 2 tablespoons coarsely chopped parsley
• Salt and freshly ground pepper
• 1/4 cup raw pumpkin seeds
• 2 tablespoons unsalted butter
• 2 shallots, sliced
• 1 garlic clove, finely chopped
• 1/2 pound small white mushrooms, stems trimmed
• 1/2 pound fresh morels or cremini mushrooms, halved if large
• 1/2 pound chanterelle mushrooms, stems trimmed, halved if large
• 1 tablespoon sage leaves
• 1/2 cup dry red wine
• 1/2 cup chicken stock or canned low-sodium broth
• 1/2 cup heavy cream
• 1 tablespoon coarsely chopped parsley
• 2 tablespoons olive oil

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag