Polenta With Chicken And Wild Mushrooms


It’s chanterelle mushroom season in the Pacific Northwest.  They grow wild here and are starting to show up in the market.  They’re mild-flavored and I never thought much of them until SWMBO came up with this excellent recipe.  The subtle smoky mushroom flavor goes very well with the polenta and chicken, and the feta adds a nice counterpoint.

Bake approximately one pound of chicken breast (two individual breasts) with a sprinkling of black pepper, oregano, and basil.  Cool and shred.

Chop a small onion and two cloves of garlic.  Saute in olive oil and 1 TBSP of butter until softened.  Cut 5-7 chanterelle mushrooms (more or less, to taste) into chunks and add to the onion and garlic.  Continue to saute until the mushrooms begin to wilt.  Sprinkle with a little cayenne pepper.  Add the shredded chicken.

Bring 3 cups of chicken broth to a low boil.  Add 1 cup of polenta (quick-cooking polenta if you can find it) in a small steady stream.  Cook until thickened.  Stir in 1/4 cup of Parmesan cheese when done.

Combine the polenta, chicken mixture, and 1/4 cup of feta cheese.  Mix well and transfer to a casserole dish.  Bake at 350F for 15-20 minutes.

Now all you need is some warm French bread and a glass of good pinot noir.


1 lb chicken breast (more or less)
1 cup polenta (quick-cooking if available)
5-7 chanterelle mushrooms (more or less)
1 small onion
2 cloves garlic
3 cups chicken broth
1/4 cup grated parmesan cheese
1/4 cup feta
1 TBSP butter
olive oil as needed
black pepper, oregano, basil, cayenne pepper to taste
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