by wcfoodies
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my 6 recipes »
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wcfoodies's Notes:
Expand1 cup Polenta (not instant) Ask a question about this ingredient
2 cups water Ask a question about this ingredient
2 cups vegetable broth Ask a question about this ingredient
1 pinch salt Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
2 tablespoons ricotta or milk Ask a question about this ingredient
1/4 cup parmesan, grated Ask a question about this ingredient
Bring 2 cups of water and 2 cups of vegetable broth to a simmer in a heavy sauce pan.
Ask a question about this stepWhen liquid is simmering rapidly, stir in the polenta. Whisk until the polenta is incorporated and the pot feels sludgy against your whisk or wooden spoon.
Ask a question about this stepReduce the heat slightly and let the polenta bubble gently - not a hard boil.
Ask a question about this stepStirring and scraping the sides/bottom of the pan occasionally, allow the polenta to cook, about 30-40 minutes, or until thick and creamy.
Ask a question about this stepWhile the polenta is cooking, start the mushrooms (see below).
Ask a question about this stepWhen the polenta is thick and creamy, turn off the heat. Whisk in the butter, ricotta or milk, and parmesan. Taste and adjust the seasoning, but keep it on the bland side - the mushrooms will add plenty of salt and herbs.
Ask a question about this step1 cup fresh mushrooms (cremini, oyster, shitaake), sliced into ribbons Ask a question about this ingredient
4 cloves garlic, minced Ask a question about this ingredient
2 shallots, sliced thin Ask a question about this ingredient
1 sprig fresh rosemary Ask a question about this ingredient
2 sprigs fresh thyme Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
1/4 cup vegetable broth Ask a question about this ingredient
4 tablespoons dried bread, crumbed Ask a question about this ingredient
2 eggs Ask a question about this ingredient
1 teaspoon white vinegar Ask a question about this ingredient
TO MAKE THE RAGU: Heat the oil in a large pan on medium-low. Add in all but 1 clove of garlic and shallots and sweat. Add in the mushrooms; season with salt and pepper.
Ask a question about this stepWhen the mushrooms have browned, add in the fresh herbs; after 1 minute, pour in the vegetable broth. Stir all around, scraping up any browned bits at the bottom of the pan, and allow to cook down until the broth is thick and rich.
Ask a question about this stepTO MAKE THE BREADCRUMBS: Remove the mushroom ragu to a dish. Add a little more olive oil the pan, if necessary, and sweat the remaining clove of garlic, then toss in the breadcrumbs and scrape all together. Set aside.
Ask a question about this stepTO POACH THE EGGS: Bring 6 cups of water to a fast simmer in a heavy-sided pot. Pour in 1 teaspoon of white vinegar and reduce the heat to a low simmer.
Ask a question about this stepOne at a time, crack the eggs open and slide them gently into individual bowls or ramekins. Slide one egg into the simmering water. After about 90 seconds, remove the egg with a slotted spoon to a small clean dish. Repeat the process with the second egg.
Ask a question about this stepTO SERVE: Scoop some polenta into the center of a bowl. Top with a scoop of the mushroom & shallot ragu; a poached egg; and some breadcrumbs. Dust with fresh parmesan, if desired, and accent with a sprig of rosemary.
Ask a question about this stepThanks! It's a fun, easy dish to make and insanely delicious. I love the way the poached egg bleeds into the polenta and makes it rich and satisfying. You also can get away with using less butter this way. Win-win.
AMAZING! This has to win, it's the best. OMG. i'm salivating here!!! big fan of WCFoodies, too, keep up the great work!
Runny egg over soft polenta, the weekend indeed, or next NY snowday. Yum
This looks really delicious!
This honestly looks delicious... nice work! I love poached eggs over anything, just can't go wrong.