Creamy garlic & herb polenta from Seasons of Greens: A Collection of New Recipes from the Iconic San Francisco Restaurant (page 173) by Katie Reicher

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

Accompaniments: Stewed Romano beans in arrabiata; Asparagus with cannellini beans, creamy tarragon vinaigrette & pickled mustard seeds; Spring vegetable piccata; Wild mushrooms "au poivre"

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 olive oil for herb butter, and cashew cream for heavy cream. You may use the Garlic confit recipe on p. 33, and the Herb butter recipe on p. 33.

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