Polenta Trifecta of the Marin Winter Woods

by Patrick Hamilton

Serving Size: 6
Preparation Time: 1 hour



  1. Make the polenta, keep warm and set aside.
  2. Sauté each species of mushrooms separately and set aside. Salt and pepper to taste.
  3. Sauté the pea pods and carrot slices separately in butter and keep apart.
  4. Put a little of the warm polenta into the bottom of a large oiled oven proof bowl. Put the blacks and carrots as a layer next. Add another layer of polenta. Add the candy caps and peas as a layer. Then another of polenta. Then the pine nuts and spinach. More polenta, then finish with the golden chanterelles.
  5. Put an attractive serving plate over the oven-heated trifecta and quickly turn it over to release. Serve with a sauce

Serving ideas

Serve with bechamel or fresh tomato sauce (or both)

About the chef

Patrick Hamilton is a SOMA member and graduate of the California Culinary Academy. Patrick has been a corporate chef, executive chef, catering company owner, food consultant, and columnist. He was David Arora's foray chef for several years, was a demonstration chef at many MSSF events, and leads the SOMA Camp kitchen. He has served thousands of people many mushroom dishes.