Polenta with Mushroom Ragu and Poached Eggs - Delicious Savory Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

Take eggs out of the fridge about an hour before poaching to bring them to room temperature.

Combine 2 cups of water and 2 cups of homemade vegetable stock in a heavy pan and bring to a boil.

Stir in 1 cup of polenta and reduce heat to a simmer, stirring frequently to prevent sticking or burning.

Cook the polenta until it thickens and the corn is soft, about 30-40 minutes, stirring often.

Mince 4 cloves of garlic and 2 shallots, setting one shallot aside.

Heat olive oil in a pan and melt butter into it.

Sweat the minced garlic and half of the shallots in the pan.

Clean the mushrooms with a damp paper towel and slice them into ribbons.

Add the mushroom ribbons to the pan with the garlic and shallots, seasoning with salt, black pepper, fresh rosemary, and fresh thyme.

Cook the mushrooms until crispy, then set them aside.

Once the polenta has thickened, add 1 tablespoon of butter and about 1/4 cup of grated parmesan cheese, and turn off the heat.

In the same pan used for the mushrooms, heat more oil and add the other shallot to caramelize.

Add the cooked mushrooms back to the pan and pour in about 1/2 cup of vegetable stock, deglazing the pan to incorporate the bits stuck to the bottom.

Let the mushroom mixture cook down until it thickens into a ragu.

Bring 6 cups of salted water to a boil for poaching the eggs, optionally adding 1 teaspoon of white vinegar.

Gently break the eggs into small bowls or ramekins and slide them into the boiling water one at a time, cooking them until the whites are set.

If the egg touches the bottom of the pot, use a spoon to gently lift the egg white over the yolk.

Make garlic bread crumbs from an old stale baguette and 1 clove of minced garlic in the same pan used for the mushrooms.

To serve, scoop polenta into a shallow dish, ladle mushroom ragu on top, and carefully place a poached egg on top using a slotted spoon.

Sprinkle bread crumbs on top and garnish with a sprig of rosemary and thin curls of parmesan cheese.

Let the poached egg rest for about a minute before breaking the yolk into the polenta.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens