Tuesday, February 19, 2008

Wild mushroom ragout on crispy polenta

So the first course was the rather addictive merguez tarts, and this pretty dish was the sit-down appetizer. The wild-mushroom ragout on crispy polenta with comte cheese was delicious and a good dish for a multi-course meal because, except for crisping the polenta squares and adding the last-minute seasonings to the mushroom ragout, everything could be done in advance. It was reasonably light and very flavorful, and it paired well with the La Crema Pinot Noir Alexis brought. And it was pretty fast to plate, so everyone got to eat it while it was still warm.

And I don't know what's going on in the photo with those forks. It happened in another photo too, and all I can say is I swear they started out in the right place.
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