Description
A comforting and rustic dish featuring creamy stone-ground polenta topped with sautéed champignon mushrooms and perfectly poached eggs, garnished with fresh parsley. This recipe combines hearty textures and delicate flavors for a satisfying breakfast or light meal.
Ingredients
For the Polenta
- 250 g yellow cornflour (stone ground, dried on the threshing floor)
- 750 ml water
- 5 g salt
For the Mushrooms
- 300 g champignon mushrooms
- 1 tablespoon extra virgin olive oil
- 1 clove garlic
- 1 sprig parsley
- Salt, to taste
- Black pepper, to taste
For the Poached Eggs
- 4 eggs
- 2 litres water
- 100 ml white wine vinegar
Instructions
- Cook the Polenta: In a heavy-bottomed pan, bring salted water to a boil. Gradually sprinkle in the yellow cornflour while stirring continuously with a wooden spoon to avoid lumps. Reduce the heat and cook for approximately 45 minutes, stirring occasionally, until the polenta is thick and creamy.
- Sauté the Mushrooms: Clean and slice the champignon mushrooms. Heat the extra virgin olive oil in a pan, add the whole clove of garlic, and then the mushrooms. Sauté for about 15 minutes, seasoning with salt and pepper to taste. Remove the garlic clove before serving.
- Poach the Eggs: Bring 2 litres of water mixed with white wine vinegar to a gentle boil in a large pot. Stir the water to create a vortex using a wooden spoon or whisk. Crack one egg into the center of the vortex and cook for about 4 minutes, until the egg white is set but the yolk remains soft and semi-liquid. Using a skimmer, gently lift the egg from the water. Repeat for the remaining eggs.
- Assemble the Dish: Spoon a portion of hot polenta onto each plate. Top with sautéed mushrooms and place a poached egg on top. Garnish with chopped parsley and serve immediately.
Notes
- Use stone-ground cornflour for authentic texture and flavor in the polenta.
- Keep stirring the polenta to prevent lumps and sticking to the bottom of the pan.
- The white wine vinegar in the poaching water helps the egg whites coagulate quickly.
- Adjust seasoning of mushrooms as preferred; adding a splash of lemon juice can brighten the flavor.
- Serve immediately to enjoy the perfect creaminess of the polenta and runny yolk.
