Polenta with Mushroom Ragout
 
Prep time
Cook time
Total time
 
A savory and creamy dish that is earthy and heavenly with textures that melt perfectly in every bite
Author:
Recipe type: Entrée
Serves: 4 portions
Ingredients
  • FOR THE POLENTA:
  • 1 C polenta
  • 3 C water
  • 1 tsp chicken base
  • 4 Tbsp butter
  • ½ C parmesan cheese, grated
  • FOR THE MUSHROOMS:
  • 1½ lbs mushrooms, sliced thick ( we used both white and crimini)
  • 1 tsp chopped fresh garlic
  • 1 tsp chicken base
  • ¼ C olive oil
  • ½ tsp cracked black pepper
  • 2 eggs
Instructions
  1. TO PREPARE THE MUSHROOMS:
  2. Preheat oven to 400°.
  3. In an oven-safe sauté pan, heat olive oil and garlic over medium heat.
  4. Add chicken base and stir until dissolved.
  5. Add mushrooms and sauté until coated with oil.
  6. Place skillet in oven and allow to roast for 15 minutes, stirring occasionally
  7. While roasting, start to prepare polenta:
  8. Boil 2 cups water and set aside
  9. In a large sauce pan, add one cup warm water and one cup of polenta and stir.
  10. Add chicken base and remaining 2 C boiling water and cook over medium heat, stirring frequently to prevent polenta from popping. Cook until desired consistency (about 20-30 minutes)
  11. Remove from heat and stir in butter and parmesan cheese.
  12. To poach eggs: heat water in small sauce pan with a splash of vinegar until water is steaming but not boiling.
  13. Crack egg directly into water and cook until white is set and yolk runny, about 4 minutes.
  14. TO ASSEMBLE:
  15. Place 1 C polenta in a bowl and top with ¼ of the mushroom and remove egg from water using a slotted spoon and place on top of mushrooms.
  16. Garnish with chopped chives and serve.
Recipe by superman cooks at https://supermancooks.com/polenta-with-mushroom-ragout/