Warm Mushroom Salad With Crispy Polenta

By Food52
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Ingredients

1 cup vegetable broth

1 cup milk

1 bay leaf

1/2 cup polenta

1 tablespoon butter

1/2 cup grated parmesan cheese

Salt and pepper, to taste

2 teaspoons olive oil

1 teaspoon lemon juice

1 teaspoon dijon mustard

2 cups loosely packed arugula

1/4 cup grated parmesan cheese

1 clove garlic, chopped

1/2 pound wild mushrooms, roughy chopped

2 sprigs thyme

1 dollop creme fraiche, for garnish

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