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March, 2017 RECIPE OF THE MONTH

Yields 6

Serves Yes
as an entrée

• INGREDIENTS •

1 Cu. Cornmeal
5 Cu. Liquid- Water, Milk, Stock, etc.
1/2 Cu. Parmesan Cheese
2 tbsp. Butter
3 tbsp. Olive Oil
2 tsp. Salt

• Wild Mushrooms •

3 lbs. Assorted Mushrooms, cleaned
2 tsp. Fresh Thyme

Farm Egg

6 Large Eggs
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Creamy Polenta with Wild Mushrooms & a Farm Egg

"Spring" into April with a tasty polenta recipe from the OnTheMarc kitchen. Add a pinch of sunshine, a dash of warm weather and plate with friends & family for the perfect afternoon.


Recipe images by Bruce Plotkin Photography.

COOKING INSTRUCTIONS:

1

Make the Polenta

  • Bring water to a boil, adding a pinch of salt.
  • Slowly pour in cornmeal, while whisking, and stir.
  • Continue stirring for 3 minutes.
  • Reduce heat to low and cook for 45 minutes, stirring every 8-10 minutes.
  • Add parmesan and butter.
  • Season to taste with salt.
2

Roast the Mushrooms

  • Toss mushrooms with olive oil salt and thyme.
  • Roast at 400 degrees F in a sheet pan for 8-10 minutes until mushrooms are golden brown and crisp.
3

Soft Boil Eggs

  • Bring 8 cups of water to a gentle simmer.
  • Using a slotted spoon, place eggs into the water.
  • Cook for 6 minutes.
  • Remove eggs from water and put in an ice bath.
4

Plate

  • Spoon Polenta onto a plate or shallow bowl.
  • Top with mushrooms and a peeled egg.
  • Enjoy!