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  1. Confession: I’ve never cooked polenta, ever. But seeing this recipe, so wonderfully uncomplicated yet delicious, made me realise I HAVE to try polenta. So tomorrow is polenta-day 🙂

  2. Lovely post Sylvia but I have a few comments to share. First, chanterelles can be found from coast to coast. We spent twenty years picking them in the pacific northwest and recently decided to retire in Maine. Yesterday, here in Maine, we picked three pounds of chanterelles, a half pound of hedgehog mushrooms (a type of chanterelle) and a few lovely king boletes. And in Maine, mid-September is late for chanterelles. They can by found in early July and through the summer months. And I question anyone ever using truffle oil. Most chefs think it should be banned from the planet as there are more terrible ones out there than good. Also, it’s flavor can greatly overpower the lovely floral apricot scent of the chanterelles. Your recipe is spot-on and keep the truffle oil away from this dish where the star should be the chanterelle. Thanks for the post and terrific pictures.

  3. Lovely post, but there are lots of chanterelles in across the country. Here in Maine we picked three pounds yesterday in 90 minutes (plus king boletes and hedgehog mushrooms). And remember…a friend never lets a friend use truffle oil. Especially on delicate chanterelles. Other than that, your recipe looks spot-on. With yesterday’s schrooms all cleaned, and the garden full of sage, you helped me find tonights dinner. And I loved the info on white pepper. Thanks.

  4. Congratulations on your exciting news! I LITERALLY just read this recipe in my Cook’s Illustrated and am planning to make it today. What a coincidence when I then saw it on your site!