Creamy garlic polenta with wild mushrooms and tomato-fennel broth from From the Earth to the Table: John Ash's Wine Country Cuisine (page 247) by John Ash and Sid Goldstein

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken stock for vegetable stock, Fontina cheese for aged Asiago cheese, and mushroom stock for corn stock.

  • Acarroll on June 18, 2025

    Delicious polenta. Easy to veganize. Indexed don't match what's on the ckbk website, so I improvised and used my judgment. Not totally sold on the stock, but would try again. I was also rushing. Dehydrated mushrooms rehydrated beautifully.

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