From stuffing to mashed potatoes, holiday accompaniments are just as important as the main dish. By: Jason Horn and Cooking Light staff
Photo: Becky Luigart-Stayner
This is an easy and versatile side dish. The polenta is topped with a quick sauté of wild mushrooms (or use exotics, like shiitake and oyster, if wild are not available). If you replace the chicken broth with vegetable broth, this side dish can serve four as a vegetarian entrée. Garnish with sage sprigs.