Fontina Cheese and Sweet Corn Grits, Truffle Poached Egg, Roast Radishes:

By dyannucci

Michelle Bernstein

Ingredients

• Truffle Poached Egg:
• 4 cups water
• 2 tablespoons butter
• pinch salt
• 1 cup stone ground grits
• 1 cup milk
• 1/2 pound Fontina Cheese, grated
• 2 cups fresh summer corn, off the cob
• Truffle Poached Egg (recipe below)
• Roast Radishes (recipe below)
• plastic wrap
• 4 farmed (if possible) chicken eggs
• 1 truffle or 4 teaspoons truffle paste or 4 teaspoons truffle oil
• 4 tablespoons extra virgin olive oil
• salt and pepper
• Roast Radishes:
• 12 radishes, washed, cleaned, dried
• 2 tablespoons olive oil
• salt and pepper

Preparation

Step 1

Truffle Poached Egg

Cut four square pieces of plastic wrap, approximately 5-6 square inches in size. Carefully break each egg into 4 ramekins or small bowls, and then pour the eggs one by one onto each square of the plastic wrap. Drizzle each square with a tablespoon of the extra virgin olive oil, 2 slices of black truffle or 1 teaspoon of truffle paste or 1 teaspoon truffle oil, salt and pepper. Gather the edges of the plastic and tie tightly into a bundle, making certain it is waterproof and airtight. Repeat with the rest of the eggs. Place each bundle in simmering water for approximately 2 minutes for soft poached egg.

Roast Radishes:

Toss the radishes with the oil and salt and pepper. Place on a roasting pan and cook at 450°F for about 10 minutes. Remove and allow to cool just to the touch and cut in half.



Bring the water, butter and salt to a boil, stir in the grits and bring back to a boil, immediately reduce heat to a simmer. Cook the grits for 25-30 minutes, stirring occasionally. Add the milk, cook until nice and soft, about another 15- 20 minutes. Stir in the cheese and corn and season to taste. Remove from the heat and cover for a few minutes before serving.

top with the poached egg . or

When the polenta is ready and the eggs have finished cooking, Place some cheesy grits in a bowl,cut open the bundles and gently slide the poached egg onto the polenta. Garnish with crispy bacon and freshly grated Parmesan cheese and some of the radishes