Polenta with Mushroom Ragu and Poached Eggs

I have to admit, this was delicious. A true vegetarian delight that will not make you miss meat at all. I followed the recipe pretty closely, but since I love herbs, especially rosemary, I added a bit more. I will make this again – but next time I will cut down on the amount of polenta and add another egg per serving. Otherwise, YUM.

Polenta with Mushroom Ragu and Poached Eggs
serves 2 / adapted from this recipe

Here’s what I used:

For the polenta:

  • 1 cup polenta (not instant)
  • 2 cups water
  • 2 cups vegetable broth
  • pinch salt
  • 2 tablespoons butter
  • 1/4 cup parmesan cheese, grated

For the mushroom ragu:

  • 8 oz package baby bella mushrooms, sliced into ribbons
  • 4 cloves garlic, minced
  • 2 shallots, sliced thin
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1 tablespoons olive oil
  • 1/4 cup vegetable broth

For the Eggs:

  • 2 eggs, room temperature
  • 1 teaspoon white vinegar

Here’s what I did:

  1. Bring 2 cups of water, 2 cups of vegetable broth, and a pinch of salt to a boil in a large-ish saucepan.
  2. When the liquid is boiling, “rain” the polenta in in a fine stream. Whisk until the polenta is incorporated and switch to a wooden spoon. Reduce heat to low heat and let bubble gently – do not boil. Stirring often, cook according to package directions (mine took 30 minutes), until thick and creamy. Taste for seasoning as you go.
  3. While the polenta cooks, make the mushroom ragu. Heat the oil in a large pan on medium-low. Cook the garlic and shallots for 6-7 minutes. Add in the mushrooms and season with pepper. Let brown, stirring only very occasionally, until brown.
  4. When browned, season with salt and add in the fresh herbs and cook together for 1 minute. Pour in the vegetable broth and allow to cook until it reduces and is nice and thick, about 10 minutes or so. Meanwhile, heat a large pot of water to simmer for the eggs.
  5. When the polenta is thick and creamy, turn off the heat. Whisk in the butter and parmesan. Taste and adjust the seasoning as necessary and keep warm.
  6. Add a splash of vinegar to the simmering egg water (make sure it’s not boiling). Crack eggs individually into small bowls and slide the eggs into the water. After about 90 seconds (or when the white is set), remove the egg and blot with a paper towel to absorb any residual water.
  7. Scoop some polenta into the center of a bowl. Top with a scoop of the mushroom ragu and then the poached egg. Sprinkle a little more parmesan and stick your face in it!


One thought on “Polenta with Mushroom Ragu and Poached Eggs

  1. sprinkles says:

    num num num…..

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