FOOD: Wine Country

GRILLED PETALUMA CHICKEN BREAST WITH CREAMY POLENTA, WILD MUSHROOM SWEET PEPPER RELISH
Servings: 6

Ingredients:
6 Chicken Breasts
3/4 Cup Wild Mushroom Sweet Pepper Relish (recipe to follow)
3 Cups Creamy Polenta (recipe to follow)
1 1/4 lb. Snap Peas - Steamed
18 Baby Turnips - Cooked (for garnish)
6 oz. Chicken Jus (recipe to follow)
Salt and Pepper - to taste
6 sprigs Thyme (for garnish)

Method:
Season chicken breast with salt and pepper. Grill until done and remove skin. Steam snap peas and arrange on left side of plate. Heat turnips in boiling salted water. Place polenta in middle of plate and lean sliced, fanned chicken breast against the polenta. Place turnips on plate. Pour Chicken Jus around. Top with wild mushroom sweet-pepper relish. Garnish with a sprig of thyme.

CHICKEN JUS
Serving: 6

Ingredients:
1 pint Chicken Stock
1 teaspoon Corn Starch
1 tablespoon Roasted Garlic, pureed
Salt and Pepper - to taste

Method:
Heat chicken stock and reduce by half. Thicken slightly with corn starch slurry. Stir in roasted garlic and season to taste with salt and pepper. Strain through a fine chinois.

CREAMY POLENTA
Servings: 6

Ingredients:
4 Cups Milk
1/2 Cup Parmesan Cheese - grated
1 Cup Polenta
Salt and Pepper - to taste
1 Cup Water

Method:
Combine water and milk in a sauce pot and bring to a boil. Slowly add polenta, whisking constantly to prevent lumps. Cook over low heat until polenta is tender, not granular. Stir to prevent lumps. Stir in parmesan cheese and season to taste with salt and pepper.

WILD MUSHROOM SWEET-PEPPER RELISH
Servings: 6

Ingredients:
3 Cups Wild Mushrooms - Assorted, sliced
1/4 Cup Shallots - finely diced
2 teaspoons Garlic - pureed
1/2 Cup Red Bell Peppers- roasted, julienned
1 teaspoon Basil - chopped
1 teaspoon Parsley - chopped
1 teaspoon Sugar
1 tablespoon Balsamic Vinegar
1 teaspoons Olive Oil
1/4 Cup White Wine
Salt and Pepper - to taste

Method:
Heat saute pan. Add olive oil and 2 teaspoons water. Add shallots and cook until caramelized. Add garlic and cook until aromatic. Add white wine and mushrooms and cook until tender. Add peppers and herbs and let heat 3 minutes. Add sugar and vinegar. Season to taste with salt and pepper.