Anonymous Fri Oct 07 12:07:37 2005

1 pt. water

1/2 cup cornmeal

salt and pepper, to taste

1/2 tbsp. olive oil

1/2 tbsp. peanut oil

1/4 shallot, pared, minced

1/2 tarragon sprig

2 tsp. white wine vinegar

lemon juice, to taste

Dijon-style mustard, to taste

sugar, to taste

3 oz. sour cream

1/2 tsp. tarragon, finely chopped

1 oz. walnut oil

cayenne pepper, to taste

milk, as needed

1 tbsp. clarified butter

6 oyster mushrooms

6 portobellos

6 shiitakes

1 tsp. mixed herbs (parsley, chervil, tarragon),

chopped

1/2 tsp. garlic, pared, minced

ADDITIONAL INGREDIENTS

1 oz. arugula

1 oz. curly endive

1 oz. oak leaf lettuce

2 oz. walnuts, roasted

12 chive stalks, 4 in. long

Heat water to boiling; rain in cornmeal, whisking constantly. Add salt to taste. Reduce heat; cook for 30 minutes or until cooked. Line sheet pan with parchment paper; spread polenta over to 1/2-in. thickness. Smooth top; refrigerate until chilled.

Using 4-1/2-in. crescent-shaped cutter, cut crescents from polenta. Refrigerate overnight. Score with hot skewer or on hot grill.

Combine olive oil, peanut oil, shallot, tarragon and vinegar; add lemon juice, mustard and sugar. Season with salt and pepper. Cover; let stand overnight. Strain. Combine sour cream and tarragon; whisk in walnut oil. Add lemon juice, salt and cayenne to taste. Stir in milk as needed to reach desired consistency; reserve warm in bain marie. Heat clarified butter in saute pan; add mushrooms. Saute briefly. Stir in herbs and garlic.

TO SERVE

Heat vinaigrette until warm. Heat polenta crescents until hot. Toss arugula, endive, oak leaf and walnuts together. Center 2-1/2-in. round cookie cutter on warmed plate; arrange tossed salad in. Remove cookie cutter. Dip chive stalks in vinaigrette; use as garnish. Arrange mushrooms to left of salad; place polenta crescent to right. Spoon sour cream sauce below salad. Serve vinaigrette separately.