POLENTA-Polenta with Mushroom Ragu, Arugula, Poached Egg & Garlic Breadcrumbs

By Unblond1

Ingredients

• POLENTA:
• 1/3 cup instant white or yellow polenta
• pinch of salt
• 1 1/3 cups chicken, vegetable or mushroom broth
• 1 tablespoon softened mascarpone or butter
• 1 tablespoon grated parmigiano reggiano
• pinch of freshly grated nutmeg
• salt and pepper to taste
• RAGU:
• 2 cups fresh mushrooms (cremini, oyster, shitaake), sliced thinly
• 4 cloves garlic, minced
• 2 shallots, sliced thinly
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• 1 tablespoon olive oil
• 1/4 cup vegetable or chicken broth
• TO SERVE:
• 4 tablespoons panko
• 2 eggs
• 1 teaspoon white vinegar
• handful of arugula
• freshly grated or shaved parmigiano reggiano
• drizzle of best extra virgin olive oil

Details

Servings 2

Preparation

Step 1

1. *TO MAKE THE RAGU*: Heat the oil in a large pan on medium-low. Add in all but 1 clove of garlic and the shallots and sweat. Add in the mushrooms; season with salt and pepper and cook without disturbing for 3 or 4 minutes, until mushrooms begin to brown.
2. When the mushrooms have browned, add in the fresh herbs; after 1 minute, pour in the vegetable broth. Stir all around, scraping up any browned bits at the bottom of the pan, and allow to cook down until the broth is thick and rich. If making ahead, set aside until serving time, reheating before serving, adding a tablespoon or two more of stock if needed.
3. *TO MAKE THE BREADCRUMBS*: Add a teaspoon or so of olive oil to a pan and sweat the remaining clove of garlic, then toss in the panko and scrape all together for a few minutes until the panko is toasted. Don't brown the garlic! Set aside.
4. *TO POACH THE EGGS*: Bring 6 cups of water to a fast simmer in a heavy-sided pot. Pour in 1 teaspoon of white vinegar and reduce the heat to a low simmer.
5. One at a time, crack the eggs into a small bowl and slide them gently into the simmering water. After about 90 seconds, remove the egg with a slotted spoon to a small clean dish lined with a paper towel and blot dry. Repeat the process with the second egg.
6. *FOR THE POLENTA*: Bring the water and salt to a rolling boil and slowly whisk in the polenta. Stir constantly for one minute with a rubber spoon, then remove from the heat. Stir in the remaining ingredients until the cheeses are melted, then serve.
7. *TO SERVE*: Scoop some polenta into the center of a bowl. Top with a handful of arugula, a scoop of the mushroom & shallot ragu; a poached egg and some breadcrumbs. Drizzle with a bit of your best extra virgin olive oil (or truffle oil, although this might overpower) dust with fresh parmesan, if desired, and accent with a sprig of rosemary.

Calories 385.2
Total Fat 18.1 g
Saturated Fat 5.6 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 6.9 g
Cholesterol 222.6 mg
Sodium 711.3 mg
Potassium 659.3 mg
Total Carbohydrate 38.1 g
Dietary Fiber 1.1 g
Sugars 2.6 g
Protein 18.7 g