I’ve had this recipe printed for a while now but never got around to it until today. It was nasty out so I figured since I was staying in I could spend more time cooking something I’m not familiar with (I’ve never cooked polenta before).
Polenta w/ Eggs & Roasted Mushrooms
adapted from The Kitchn
-1 lb baby portobella mushrooms, chopped to 1/4″-1/2″ thick slices
-crushed red pepper, to taste
-kosher salt, to taste
-2 1/2 cups reconstituted polenta
-1 cup milk
-1 cup water
-1/2 cup pecorino romano, grated
-3-4 eggs, depending on how many servings you’re making
-scallions, chopped green parts only
Preheat oven to 475°.
In mixing bowl, add mushrooms, crushed red pepper, kosher salt, and enough oil to just coat the mushrooms. Mix around until well coated. Don’t saturate the mushrooms with the oil.
Place mushrooms in a single layer on a baking sheet then place in oven. Roast for 10 minutes then set aside.
what your polenta should NOT look likeFor the next step, I actually messed up and had to start over again. The recipe says to use 1/2 cup polenta, but it’s not specified whether it was prepared polenta, non-reconstituted polenta, and so forth. Maybe it’s my fault and I’m just a polenta newbie, but it wasn’t clear. I used a half cup of the dry polenta bought in the tube and tried to whisk it with the milk, water, and salt and it just didn’t seem to be working properly. The second time around, I took the rest of dry prepared polenta and just crushed it with my hands and mixed it with about a cup of water. The following steps are using 2 1/2 cups of the “reconstituted” polenta.
In a saucepan, whisk together the polenta, milk, water, and salt over medium heat. Once boiling, lower the heat to low-medium. Whisk occasionally.
At this point, I thought I messed up again because there was way too much liquid in the pan. I whisked occasionally for almost 30-45 minutes until most of the liquid evaporated. It worked, but if you’re reconstituting the polenta with water, you probably don’t need to add this much liquid. Again, probably a polenta newbie mistake on my part.
In the meantime, take out your non-stick that you use for eggs and prepare some sunny side up eggs how you would normally. Except, after your eggs set for a minute or so, add a couple tablespoons of water then cover the pan. This will create the white “skin” over the yolk as seen in the original recipe/my photo above.
polenta should look more like this
Once most of the liquid in the polenta has evaporated, you should have a much thicker consistency as well as a more yellow color. Stir in the grated pecorino and mix well.
Spoon the polenta onto a plate, top with the mushrooms, the egg, and lastly, the scallions for garnish.
I forgot the scallions since it took me so long (as evident from the photo). I’m still kicking myself for forgetting. It would have been so beautiful had it had that nice green contrast…sigh…there’s always next time.
Tagged: cooking, mushrooms, polenta, vegetarian