Other than the yellow and red leaves and the brisk lake breezes, I'm looking forward to the fragrance of wood burning in the fireplace, and to the stews, polentas and roasts one only eats when the temperature drops. I'm also looking forward to the year ahead of me and to see if being 30 is all it's cracked up to be. Yesterday my birthday was one of the best of my life so far and if that is an indicator of the year that lies ahead, I think I will enjoy a pretty great year.
POLENTA WITH FRESH MUSHROOMS
1/2 cup instant polenta
1/4 cup grated Parmesan cheese
Coarse salt and freshly ground black pepper
2 tablespoons butter
1 pound fresh porcini mushrooms, stemmed, cut crosswise into 1/2-inch pieces
1 pound fresh finferli mushrooms, trimmed