SAY CHEESE | A mix of Gorgonzola, fontina, Taleggio and
Parmigiano-Reggiano makes this luscious dish as much fondue as
polenta. Pernille Loof for The Wall Street Journal, Food Styling
by Jamie Kimm, Prop Styling by Stephanie Hanes  'FALL IS MY
FAVORITE season," said Portland, Ore., chef Cathy Whims.
"Everything tastes so amazing." This year has proved
particularly good for one of Ms. Whims's favorite seasonal
ingredients, chanterelle mushrooms. They always grow
prolifically around Portland, but this September they sprouted
early, and they have lingered. In her first Slow Food Fast
contribution, Ms. Whims uses the fruity, golden mushroom in a
ragout, spooned over a sumptuous four-cheese polenta.  The Chef:
Cathy Whims  Cathy Whims John Valls  Her restaurants: Nostrana
and Oven and Shaker, in Portland, Ore.  What she's known for: A
self-described "born-again Italian," she uses the seasonal
bounty of the Pacific Northwest in authentic regional recipes
from all over Italy.  "You cook the mushrooms so they release