When we were pulling together products for March’s Italian-themed Cooking Box, Wine Forest’s Porcini Polenta was a no-brainer. We love how the porcini mushrooms impart their earthy perfume into the rustic polenta. It makes a great platform for many dishes, but we love the idea of pairing the mushroom-infused polenta with fresh wild mushrooms. Adding the poached egg on top was the perfect kicker, adding richness and a little protein for substance.
Porcini Polenta with Wild Mushrooms and Poached Egg
– 8 oz mixed wild mushrooms, cleaned and separated
– 1/2 cup Wine Forest Porcini Polenta
– 2 c. chicken stock, preferably homemade, plus 1/4 cup
– 2 eggs, poached
– 2 gloves garlic, minced
– 1/2 lemon, juiced
– 2 Tbsp plus 1 Tbsp butter
– 3 Tbsp olive oil
– Grated Parmesan cheese
– Chopped parsley
– Kosher salt and pepper
In a heavy saucepan, boil the stock with 1-½ tsp salt. While whisking, slowly pour in the polenta. Bring to boil again, put lid on slightly ajar, and turn heat down to simmer. As it starts thickening, thoroughly stir all sides and bottom of the pan. Repeat every 5 minutes. Cook 35-40 minutes total.
Meanwhile, melt 2 Tbsp of butter with olive oil in a large cast-iron skillet over medium-high heat. Add the mushrooms and stir occasionally until browned, about 7 minutes. Taste and season with salt. Add the garlic and lemon juice.
When the polenta is almost done, add 1 Tbsp of butter and a sprinkle of grated Parmesan cheese. Poach the eggs in simmering water 2-3 minutes, until the whites are cooked but the yolk is still soft. Add 1/4 c. chicken stock to the mushrooms and simmer until mostly evaporated. Toss mushrooms with parsley and more salt and lemon juice, if necessary.
Ladle the polenta onto a dish or shallow bowl, and add a generous pile of mushrooms and the poached egg on top. Sprinkle generously with grated Parmesan cheese and fresh ground black pepper.
Yum, the taste of goodness. Enjoy!