by wcfoodies
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Photo by wcfoodies
wcfoodies's Notes:
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1 cup
Polenta (not instant)
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2 cups
water
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2 cups
vegetable broth
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1 pinch
salt
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1 tablespoon
butter
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2 tablespoons
ricotta or milk
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1/4 cup
parmesan, grated
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Bring 2 cups of water and 2 cups of vegetable broth to a simmer in a heavy sauce pan.
Ask the hotline about this step!When 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 the hotline about this step!Reduce the heat slightly and let the polenta bubble gently - not a hard boil.
Ask the hotline about this step!Stirring and scraping the sides/bottom of the pan occasionally, allow the polenta to cook, about 30-40 minutes, or until thick and creamy.
Ask the hotline about this step!While the polenta is cooking, start the mushrooms (see below).
Ask the hotline about this step!When 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.
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1 cup
fresh mushrooms (cremini, oyster, shitaake), sliced into ribbons
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4
cloves garlic, minced
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2
shallots, sliced thin
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1 sprig
fresh rosemary
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2 sprigs
fresh thyme
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3 tablespoons
olive oil
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1/4 cup
vegetable broth
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4 tablespoons
dried bread, crumbed
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2
eggs
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1 teaspoon
white vinegar
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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 the hotline about this step!When 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 the hotline about this step!TO 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 the hotline about this step!TO 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 the hotline about this step!One 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 the hotline about this step!TO 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 the hotline about this step!Thanks! 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.