Description
A delicious creamy polenta topped with sautéed mushrooms and served with soft boiled eggs.
Ingredients
Scale
- 1 cup whole milk
- 3 cups chicken stock
- 8 tablespoons unsalted butter, (divided)
- ¼ teaspoon kosher salt, (plus additional for seasoning)
- 1 cup polenta, (or other medium grind cornmeal, not instant)
- 1½ cups whole milk ricotta
- Freshly ground black pepper, (as needed)
- 5 tablespoons extra-virgin olive oil, (divided)
- 1 large shallot, (thinly sliced)
- 1 medium leek, (thinly sliced, whites only)
- 1½ pounds mixed mushrooms, (I used chanterelles, oyster, and shiitake, sliced)
- 2 sprigs thyme
- 4 soft boiled eggs
- 1 tablespoon chopped chives
- Handful flat-leaf parsley leaves
Instructions
- In a large saucepan over medium heat, whisk together the milk and chicken stock. Add 4 tablespoons of the butter and salt and bring to a boil. Slowly whisk in the polenta and cook, whisking constantly, until it begins to thicken, about 3 to 5 minutes.
- Lower heat to medium-low and continue to cook the mixture, stirring occasionally, until the polenta becomes thick, about 20 minutes. Stir in the ricotta and season with salt and pepper.
- Heat a large sauté pan over medium heat, add 2 tablespoons of the olive oil and heat through. Add the shallots and leeks and sauté until tender, about 4 minutes. Remove the leeks mixture to a medium mixing bowl and return the pan to heat.
- Add the remaining olive oil and heat through then add the remaining butter and allow to melt. Add the mushrooms and thyme, sautéing until browned, stirring occasionally, about 6 minutes. Season to taste with salt and pepper.
- Divide the polenta among warmed bowls and top with mushrooms and leeks, egg and garnish with parsley and chives.
Notes
- This dish can be served as a main or as a side dish.
- Feel free to use any combination of mushrooms.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 150mg