08/26/2026
Chanterelles in Brown Butter, Garlic, and Thyme Over Crispy Polenta
Ingredients (2 servings)
1 lb fresh chanterelles, cleaned
4 tbsp unsalted butter
2 cloves garlic, minced
4–5 sprigs fresh Thyme salt + cracked black pepper
1 tbsp olive oil
½ cup polenta
2 cups broth (veg or chicken)
¼ cup grated Parmesan
optional: splash of white w**e or sherry
🍳 How to Cook It (step‑by‑step)
1. Make the crispy polenta base
Bring broth to a simmer.
Whisk in polenta until thick and creamy.
Add parmesan, salt, pepper.
Spread into a thin layer on a plate or tray;
Chill 10–15 minutes.
Cut into squares and pan‑sear in olive oil until golden and crisp.
2. Brown the butter
Melt butter in a skillet over medium heat.
Let it foam, then turn nutty and golden.
3. Sauté the chanterelles
Add chanterelles to the brown butter.
Let them sear undisturbed for 2–3 minutes.
Add garlic + thyme.Salt generously.
Optional: deglaze with a splash of white w**e or sherry.
4. Plate like a chef
Place crispy polenta on the plate.
Spoon chanterelles and brown‑butter sauce over the top.
Finish with cracked pepper and a thyme sprig.
