Polenta with Poached Egg and Parmesan with Sauteed Mushrooms with Garlic and Herbs

Instructions

1. 1

   Cook the Polenta

   • In a medium, heavy-bottomed saucepan, bring the 2 cups of water and 2 cups of milk to a gentle simmer over medium heat. Do not let it boil.
   • While whisking constantly, slowly and steadily pour the cornmeal into the simmering liquid. This is key to preventing lumps.
   • Continue whisking for 1-2 minutes until the mixture begins to thicken. Reduce the heat to low, cover the saucepan, and let it cook for 20-25 minutes.
   • Stir vigorously with a wooden spoon every 5 minutes, scraping the bottom and sides to prevent sticking and ensure even cooking.
2. 2

   Finish the Polenta

   • While the polenta cooks, prepare the poaching water. Fill a wide, deep pan with 3-4 inches of water. Add the white vinegar and a pinch of salt. Bring to a gentle simmer (about 180-190°F or 82-87°C) over medium heat. You should see small bubbles on the bottom, not a rolling boil.
   • Once the polenta is thick, creamy, and has pulled away from the sides of the pan, remove it from the heat.
   • Stir in the unsalted butter, 1/2 cup of grated Parmesan cheese, salt, and black pepper. Mix until the butter and cheese are fully melted and the polenta is smooth and glossy.
   • Cover to keep warm while you poach the eggs.
3. 3

   Poach the Eggs

   • Crack each egg into a separate small bowl or ramekin. This makes it easier to slide them into the water gently.
   • Using a spoon, create a gentle vortex in the simmering water. Carefully slide one egg into the center of the vortex. The motion helps the egg white wrap around the yolk.
   • Cook for 3-4 minutes for a soft, runny yolk, or up to 5 minutes for a firmer yolk.
   • Using a slotted spoon, carefully lift the egg from the water, allowing excess water to drain. Briefly blot the bottom on a paper towel.
   • Repeat with the remaining eggs, poaching one or two at a time to avoid overcrowding the pan.
4. 4

   Assemble and Serve

   • Divide the warm, creamy polenta evenly among four shallow bowls.
   • Create a small well in the center of each portion of polenta.
   • Gently place one poached egg into the well in each bowl.
   • Garnish with an extra sprinkle of Parmesan cheese, a crack of fresh black pepper, and the chopped fresh parsley.
   • Serve immediately and enjoy the creamy texture and runny yolk.