Prepared it like the recipe said - even made it with the polenta. (Although I skipped frying the sage leaves.) I liked it with the polenta, my college age son skipped the polenta and just had the meat. My vegetarian hubby just ate the polenta. For once, something for everyone. Before making it, however, I had to research Crème Fraîche. Had no idea what is was. Midwest born and raised, I found out that it is a bit like sour cream but holds up better when cooking. It isn't stocked in my local grocery store, so I made my own by mixing one cup heavy whipping cream with one tablespoon yogurt (per one cooking discussion can also use buttermilk or even lemon juice). I then let it sit unrefrigerated for 24 hours. Since Chef John is a chef, maybe he gets his crème fraîche at a speciality store or supplier, but this worked for me. In researching it, apparently crème fraîche is not sold much in the states because (allegedly) laws requiring pasteurization of dairy products.
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Prepared it like the recipe said - even made it with the polenta. (Although I skipped frying...