andy pucko
polenta and mushroom ragu with a poached egg and toasted breadcrumbs
When I saw the portobello mushrooms at the co-op, I thought of using one for a recipe demonstrated in this charming youtube video (Food 52 recipe here) for polenta topped with a mushroom ragu and a poached egg. The toasted bread crumbs are a surprisingly important textural element, so don't omit them! Though the recipe calls for garlic I simply browned the bread crumbs in butter and tossed them with parsley. I also used a roma tomato I wanted to use up in the ragu, and finished that with a little cream. The polenta I also made the way I prefer it- by sweating some chopped shallots and chopped parsley, toasting the cornmeal in the mixure, and then adding the water. The recipe called for milk or ricotta- I just used some goat cheese, also from the co-op.
polenta and mushroom ragu with a poached egg and toasted breadcrumbs
When I saw the portobello mushrooms at the co-op, I thought of using one for a recipe demonstrated in this charming youtube video (Food 52 recipe here) for polenta topped with a mushroom ragu and a poached egg. The toasted bread crumbs are a surprisingly important textural element, so don't omit them! Though the recipe calls for garlic I simply browned the bread crumbs in butter and tossed them with parsley. I also used a roma tomato I wanted to use up in the ragu, and finished that with a little cream. The polenta I also made the way I prefer it- by sweating some chopped shallots and chopped parsley, toasting the cornmeal in the mixure, and then adding the water. The recipe called for milk or ricotta- I just used some goat cheese, also from the co-op.