Creamy Polenta with Fried Sage and Wild Mushrooms

I have always been of the opinion that nearly everything tastes good fried. Chicken, seafood, vegetables, potatoes, balls of dough--all delicious. At state fairs they're even frying up Snickers bars, lattes (?) and batter-dipped frozen balls of butter. God bless America. 

I have the same thoughts about peanut butter. What wouldn't taste better with PB? You could smear peanut butter all over a granite countertop (or linoleum, I'm really not picky) and find me running my finger through it. Wait--I'm off subject. We were talking about fried foods, weren't we. OOH! Fried peanut butter. Someone needs to work on that. I nominate Lauren or Shannon for the job. 

Anywho, know what else is good fried? Sage leaves. That's right. I took fresh, lovely herbs and fried them. You should do it too. They were crisp and delicate and were a nice balance to the creamy, cheesy polenta and the slightly chewy wild mushrooms. Plus, they just look cool.

Creamy Polenta with Fried Sage and Roasted Mushrooms

Polenta: 

1 3/4 cup water

1 3/4 cup chicken broth

1 tsp minced garlic

3/4 cup polenta

2/3 cup creme fraiche or sour cream

1/4 cup shredded Monterey Jack

1/4 cup grated Parmesan

3 tbsp unsalted butter, melted

1/4 tsp

1/8 tsp pepper

Preheat oven to 350. Bring water, broth, and garlic to a boil in a large ovenproof saucepan over medium-high heat. Slowly mix in polenta. Reduce heat to medium. Cook 5 minutes, stirring constantly. Cover and place in oven. Bake until thick, but still creamy, stirring occasionally, about 45 minutes. (Add more water if mixture appears dry.)

Heat oil in a small skillet over medium-high heat. Add sage leaves. Fry until crisp, about 10 seconds. Drain on paper towels and season with salt. Set aside.

Top with Roasted Mushrooms:

8 cloves garlic, thinly sliced

3 tbsp olive oil

3 tbsp balsamic or red wine vinegar

3 sprigs fresh rosemary, chopped

3 sprigs fresh thyme, chopped

1 pound fresh wild mushrooms (shiitake, oyster or cremini)

1/4 tsp salt

1/8 tsp black pepper

Combine all ingredients in a bowl, tossing to coat mushrooms thoroughly before arranging them in a single layer on a foil-lined baking sheet. Roast until tender and slightly crisp on the edges.