When this went into the oven, I was disappointed because the sauce really didn't taste very good. It took awhile to prepare and the ingredients are rather expensive. My concerns evaporated when it emerged from the oven--it was FABULOUS. The polenta soaked up the sauce and became creamy guyere grits infused with the mushroom flavor. I used shitakes (sauteed before going into the sauce) and it tasted great. It could only be better with morels. If the sauce is a bit runny going in as mine was, reduce the heat and cook it longer. I also added salt to the sauce. I used about 1/3 of a cup more guyere--I can't say enough about how creamy and flavorful it was! My fiance became completely quiet as he ate it and declared it better than any restaurant around. Here in DC, that's quite a compliment. This recipe's a little laborious, but a clear knockout.
Chicken, Asparagus, and Morel Casserole
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MissippiLawLady Posted: 06/13/09