Chanterelles and Turnips with Garlic Butter and Creamy Polenta

I love how social media allows me to connect with people back home – some I’ve met and some only through the electronic foodie world.   Home for me means the Maritimes and although I’m originally from New Brunswick, Nova Scotia is where we plan to lay roots.   Quite by accident, I stumbled across this young chef from Cape Breton Island.  The Bite House is full of delicious-looking food with a no nonsense approach.

Chanterelles are, admittedly, not cheap.  However, these meaty, funnel-shaped fungi are rich in flavor (a bit difficult to pinpoint the exact flavor – their aroma can be peach-like when freshly picked), and make this dish shine! 

Serves 4
2 cups chanterelles (substitutes: white mushroom, oyster mushroom)
2 medium-sized turnips, thinly sliced
4 tablespoons butter
2 cloves garlic, finely chopped
1/4 cup white wine
couple sprigs of thyme
sea salt  and freshly ground black pepper

In a pan, melt 2 tablespoons of butter.  Sauté the turnips and chanterelles for 2-3 minutes.
Add half of the garlic, a few sprigs of thyme, and wine. Reduce until the liquid is almost gone.
Remove from heat, season with salt and pepper, and swirl in the rest of the butter and garlic.  Serve on polenta.

Creamy Polenta:
1 cup cornmeal
3 cups chicken or mushroom stock
1/4 cup cream
1/2 cup parmesan, asiago or aged cheddar
a pinch of salt

Bring the stock to a simmer and add the cornmeal.  Simmer on medium-low heat for about 10-20 minutes, depending if the cornmeal is fine or coarse.  Remove from heat, add the cream and cheese. Season with salt.

The Culinary Chase’s Note:  So bloody good!