Bacon and Eggs Go Deep: Smoky Mushroom Ragu with Fried Eggs and…
Stacy London Swears by These Cooling Products During Menopause
This 25-Year-Old Started "Excuse My Grandma" Dating Podcast With…
How to Make Za'atar Chicken Shawarma + Turmeric Rice Pilaf | Rac…
How to Make Creamy Spinach Pasta | Rachael Ray
Ron + Clint Howard on New Memoir "The Boys": "This Is Really a L…
How to Make Homemade Cheese Ravioli Made With Fresh Egg Pasta Do…
According to Rachael, THIS Is How Long Opened Tomato Paste Lasts…
Rachael Shares Her Best Tips for Working with Fresh Thyme
How to Make a Negroni-Martini (Negronatini) | John Cusimano
Broadway Superstar Laura Benanti One-Ups Hugh Jackman's Most Emb…
Motley Crue's Nikki Sixx Says His Music Industry Uncle's Biggest…
How to Make Shrimp Parm | Rachael Ray
How to Make Hoisin Fried Rice | Rachael Ray
This Video of Rach's Number One Feline Fan Watching Her Cook on …
Anthony Michael Hall Talks "Halloween Kills" Story: "It's classi…
You're Doing It Wrong: How to Burn + Extinguish Your Candles So …
How to Make Crispy Skin Chicken with 5-Spice and Sichuan Pepper …
How to Make Bifteki (Greek Burger Patties) | Rachael Ray
How to Tell if Someone's Been in Your House While You're Away, A…
- A handful of dried Porcini mushrooms, about 1/3 cup
- 3 cups chicken stock, divided
- 2 tablespoons EVOO Extra Virgin Olive Oil
- 6 slices speck or bacon, chopped or diced
- 1/2 pound cremini mushrooms, sliced
- 1/2 teaspoon cumin, eyeball it
- A pinch of cloves or allspice
- Black pepper
- A sprig or 2 of rosemary, finely chopped
- 1 tablespoon tomato paste
- 1/2 cup dry white wine or about 1/3 cup Marsala
- 1 cup whole milk
- 1 cup quick-cooking polenta
- 3 tablespoons butter, divided
- 4 eggs
- 1 tablespoon honey
- Freshly grated nutmeg, to taste
- A couple of handfuls of Parmigiano-Reggiano
Place dried mushrooms in a pot with 1 cup stock and about 1/2 cup water. Bring to low boil, reduce heat to simmer and gently reconstitute to tender, 10 minutes.
Meanwhile, heat a skillet overt medium-high heat with EVOO, a couple of turns of the pan. When oil ripples, add speck or bacon and brown a couple of minutes to render. Add mushrooms and brown to tender. Add cumin, clove or allspice, pepper and rosemary. Stir a minute or 2 then add tomato paste and stir until fragrant. Deglaze pan with wine or Marsala.
Chop reconstituted mushrooms and add them to the skillet along with the stock. Reserve the last few spoonfuls, where any grit may have settled. Add salt, if at all, to taste.
Bring remaining 2 cups chicken stock and 1 cup of milk to boil. Reduce heat to simmer and whisk in 1 cup of polenta. Whisk until it starts to thicken, about 2 minutes, stopping short of desired thickness. Polenta should remain loose enough to pour but thick and rich in texture.
While the stock and milk heat up, heat a skillet over medium-low with a tablespoon of butter, add 4 eggs and fry each to desired doneness for 4 portions cut back on eggs if youre cooking for less.
Stir honey, nutmeg and butter into the polenta, remove from heat then stir in the cheese. If the polenta gets to tight, loosen with more stock or room temperature water, season with salt and pepper to your taste.
Serve polenta in thick pools in shallow bowls, top with mushroom ragu and fried egg to order.