Polenta with Mushrooms, Poached Eggs and Mixed Green Salad
Grilled Caesar Salad with Poached Eggs
Spanish-Style Ham and Eggs
Statement Salad: Rachael's Spinach and Kale Salad with Bacon and…
Gumbo-Style Chunky Hash with Fried Eggs
Rach's Cobb Salad With Blue Cheese Vinaigrette + We Try Blender …
Brown-Butter Polenta with Sausage and Mushroom Ragu
Sweet Potato Quesadillas with Fried Egg and Guacamole
Chicken and Mushrooms with Taleggio Polenta
Gem Lettuce and Rotisserie Chicken Cobb Salad with Avocado Green…
Chicken and Waffles with Maple Apples
- 6 cups chicken stock
- 2 cups milk
- 2 cups polenta, coarse yellow corn meal
- 1 teaspoon coarse black pepper
- Freshly grated nutmeg, to taste
- 3 tablespoons butter
- 2 tablespoons Acacia honey
- About 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
- For the Tipsy Mushrooms:
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 1/2 pounds mixed mushrooms, cremini and hen-of-the-woods or shitake, sliced
- 2 tablespoons thyme, chopped
- Salt and pepper
- 1 shallot, chopped
- 2 cloves garlic, chopped
- About 1/2 cup sherry or Marsala
- For the Poached Eggs: 1 teaspoon white vinegar
- 6 to 8 large eggs, 1 per person
- For the Salad:
- 1 head frisée, root removed and separated
- 3 cups baby arugula
- 2 cups baby spinach
- 1 lemon
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- Salt and pepper
In medium pot, bring stock and milk to a low, rolling boil and whisk in a single direction while pouring polenta in slowly. Add pepper and a few grates of nutmeg, and bring to a bubble. Reduce heat to a simmer to keep the mix at a delayed bubble, a burp every 2 seconds or so. Cook 45 minutes, whisking every 10 minutes or so. Stir in butter, honey and cheese, and remove from heat; season with salt to taste. Keep warm in a bain marie while you cook the mushrooms and make the salad.
To make a Bain Marie, use a pot that is wide enough to fit your polenta pot comfortably inside it, a wide pan a few inches deep will do. Place about 3/4 inch of water in the wider pan. Bring water to a gentle simmer and keep simmering over medium-low flame, adding more water if necessary until ready to serve.
For the mushrooms, heat olive oil in a large skillet over medium-high heat. Melt butter into oil, add mushrooms and brown. Add thyme, salt, pepper, shallots and garlic, and stir 2-3 minutes more. Add sherry or Marsala and reduce until almost evaporated.
For the eggs, heat 3 inches or so of water in a deep skillet with the vinegar and bring to low, rolling simmer. Crack each egg into a ramekin then slide gently into water. Cover pan and cook 4 minutes. Remove with a slotted spoon.
For the salad, combine greens and dress with juice of 1 lemon and EVOO, season with salt and pepper to taste.
To serve, place a pile of polenta on one side of a plate and nest the poached egg in the polenta. Scatter mushrooms to one side and a small pile of greens on the opposite side of the plate.