RECIPE OF THE MONTH
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
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.
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.
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.
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.
Spoon Polenta onto a plate or shallow bowl.
Top with mushrooms and a peeled egg.
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