Mushroom and herb polenta
This recipe, from "Plenty" by Yotam Ottolenghi (Chronicle, $35), calls for four different fresh herbs. Feel free to substitute parsley for the tarragon and/or chervil.
MUSHROOM AND HERB POLENTA
4 tablespoons olive oil, divided
4 cups mixed mushrooms, very large ones halved, divided
2 cloves garlic, crushed
1 tablespoon chopped tarragon
1 tablespoon chopped thyme