Creamy Polenta with Fricassee of Truffled Mushrooms

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I ate this at Scott's restaurant, Scarpetta, last night. Amazing, amazing, amazing!

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i loved it

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Just had this at Scarpetta in Las Vegas. Oh, I wish it tasted as good as what came out of the kitchen there. Close, but not close enough. Certainly is an easy recipe, but I think the kitchen love is missing.

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Truly De-Lish. Very easy to make. Rich in a good way. I was going to make chicken cutlets with it but decided against it and am glad I did. I am going to make a beef reduction just like the chicken one in this recipe so I have beef base when I need it. I WON'T substitute it in this recipe, though. Don't laugh. but I recently made a fruit and carrot reduction just like this for my horse when he had a molar extracted. He couldn't eat for a day. But, he could drink. I made it so he would have something warm and tasty!! If you don't like a rich, luxurious dish to savor, that is easy enough to serve anytime, don't make this dish. But, if you do, you won't regret it!!!

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I LOVE THIS RECIPE!!!!!
Cooking is one of my favorite things to do.......it's true therapy.
This recipe takes a long time and lots of attention. It was easy and one of the yummiest dishes I've ever made.

Thank you sooooo much for sharing you genius with us!!!!!