Crispy Polenta With Wild Mushrooms

• 1/2 pound wild mushrooms in season (I used 1/4 pound morels + 1/4 pound chanterelles)
• 1 pound prepared polenta (I let harden to form a square)
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup vegetable or chicken stock
• 2 tablespoons heavy whipping cream
• 1/8 cup shaved or grated parmesan
• salt and pepper to taste
• Egg over easy (optional)
• 2 tablespoons olive oil

1. Heat the olive oil. Slice the polenta and crisp on both sides, while flattening the slices on the stove. This takes about 10 minutes per side. Set aside.
2. Melt butter in a pan and saute the mushrooms in the butter for about 5 minutes and let the juice release.
3. Take mushrooms out of the pan and add flour.
4. Stir until mix above has thickened.
5. Add the broth, let thicken and reduce heat.
6. Add the cream and cheese and stir.
7. Add the mushrooms back to the sauce. Add salt and pepper to taste.
8. Pour the mushroom sauce on top of the polenta.
9. In a separate pan, fry an egg so that the yolk remains runny and top off the polenta dish. Add black pepper as desired.

mushrooms, polenta, butter, flour, vegetable, heavy whipping cream, parmesan, salt, egg, olive oil

Taken from food52.com/recipes/7869-crispy-polenta-with-wild-mushrooms (may not work)