Creamy Mushroom and Chestnut Polenta

Ingredients

• 1 log pre-cooked polenta, sliced into rounds
• Cooking oil, for pan-frying
• A variety of mushrooms, sliced
• Butter
• Garlic, minced
• Fresh sage
• Heavy cream
• Fresh thyme
• Black pepper
• Salt
• Nutmeg, a pinch
• Parmesan cheese, grated
• Cooked chestnuts, roughly chopped (optional)
• Chives, chopped, to garnish

Directions

• Slice the polenta log into rounds. Pan-fry in a little oil over medium-high heat until golden and crisp on both sides. Set aside.
• In butter, sear the mushrooms with the garlic until deeply browned.
• Stir in the sage, then add cream, thyme, black pepper and a pinch of nutmeg. Simmer into a creamy sauce. Fold in the chestnuts if using.
• Right before taking it off the heat, season with salt and stir in the parmesan for a sharp finish.
• Spoon the creamy mushroom sauce over the pan-fried polenta rounds and garnish with chives.

Method reconstructed from the video (the caption lists ingredients only). The sauce is also delicious over pasta or poultry, or on a Thanksgiving plate. From HungryEmpire on Instagram.