Polenta with sautéed mushrooms and poached eggs

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Polenta with sautéed mushrooms and poached eggs
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Polenta with sautéed mushrooms and poached eggs

Recipe by Bernie Torras
0.0 from 0 votes
Course: StarterCuisine: ItalianDifficulty: Easy
Rations

6

rations
Preparation time

40

minutes
Cooking time

30

minutes
Calories

456

kcal/ration
Resting time

0

minutes
Cooling time

0

minutes
Total time

1

hour 

10

minutes

Dive into culinary delight with our exquisite recipe of Polenta with sautéed mushrooms and poached egg. It combines the creaminess of pre-cooked polenta with the earthy flavor of fresh mushrooms, all seasoned with the softness of poached egg. A touch of grated Parmesan and mascarpone adds an extra indulgence that will have you begging for more. It is a recipe full of flavors and textures that will undoubtedly delight everyone. Put on your favorite music, get ready to enjoy the cooking process and immerse yourself in this gastronomic feast we have prepared for you!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 700 ml Milk

  • 300 gr Precooked polenta

  • 50 gr Butter

  • 100 gr Grated Parmesan

  • 1 c.s. Romero

  • 350 gr Mixed fresh mushrooms

  • Vinegar

  • 525 ml Water

  • Salt

  • Pepper

  • Virgin olive oil

  • 125 gr Mascarpone

  • 2 Finely chopped garlic cloves

  • 1 c.s. Thyme

  • 6 Very fresh eggs

Pasos

  • Mushroom Sautee Preparation
  • Heat a splash of olive oil in a paella pan.
  • Add the finely chopped garlic cloves (ciselé) and cook over low heat until they acquire a little color.
  • Add the fresh mushrooms, previously cleaned and coarsely chopped, and cook for about 7-8 minutes.
  • Once the mushrooms are cooked, season them with salt and pepper to taste. Reserve the sautéed mushrooms.
  • Preparation of the Poché Egg
  • Fill a saucepan with water and add a good splash of vinegar.
  • Using a cup, carefully pour each egg (without the shell) into the water.
  • Cook over low heat for 3 minutes, making sure to skim the water from time to time. Repeat the operation for all the eggs.
  • Preparation of Polenta
  • In a saucepan, mix the water and milk. Add the rosemary and thyme, and a pinch of salt.
  • Bring the mixture to a boil and then strain and return it to the saucepan.
  • Add the precooked polenta little by little while stirring constantly.
  • Once the polenta is incorporated, continue stirring over low heat. If the polenta is pre-cooked, this should take about 2-3 minutes; if the polenta is raw, this could take 10-15 minutes.
  • After the corresponding time, season with salt and pepper to taste.
  • Add the butter and stir until well integrated.
  • Add the mascarpone and grated Parmesan and stir until smooth.
  • Plate Assembly
  • Serve the polenta hot in a soup plate.
  • Place the reserved sautéed mushrooms on top of the polenta.
  • Crown the dish with the poached egg.

Notas

  • The eggs must be really fresh to make perfect poached eggs. Its freshness will allow the egg white to adhere well around the yolk. If you don't have fresh eggs, run the whites through a strainer to avoid stringy whites.
    • >
  • In choosing mushrooms, if you can find a mix of different types, such as shiitake, porcini and portobello mushrooms, it can add a more interesting and complex flavor to your stir-fry. And when you cook them, avoid stirring them too much. Let them brown before turning them over to ensure a good flavor and texture.
  • It is important to remember to add the polenta slowly and stir constantly to avoid lumps forming.
    • >
  • When adding the mascarpone and parmesan to the polenta, make sure it is hot enough for the cheeses to melt and integrate properly, providing a smooth and creamy texture.
    • >
  • For an extra touch, you could add some fresh herbs on top just before serving for a bit of color and freshness.
    • >
  • For those who want to add more protein, you might consider adding some sautéed chicken or shrimp along with the mushrooms.
    • >
  • Make sure to have some good crusty bread on hand to make the most of the rich sauce that forms in the dish.

Quizás lo necesites

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Información nutricional (por ración)*

  • Serving Size: 350g
  • Calories: 456kcal
  • Fat: 23g
  • Saturated Fat: 14g
  • Trans Fat: 0g
  • Cholesterol: 65.17mg
  • Sodium: 312.83mg
  • Potassium: 390.38mg
  • Carbohydrates: 46.3g
  • Fiber: 3.6g
  • Sugar: 7.52g
  • Protein: 15g
  • Vitamin A: 700IU
  • Vitamin C: 0.3mg
  • Calcium: 342.33mg
  • Iron: 0.92mg
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Key points of the recipe

  1. Cooking the polenta: Add the pre-cooked polenta slowly to the boiling water and milk mixture, stirring constantly to avoid lumps. Keep cooking over low heat and stirring constantly to obtain a smooth and creamy texture.
  2. Sauteed mushrooms: Cook the mushrooms over medium-high heat until they are browned and release their flavor, but do not stir them too much. This will allow them to caramelize properly and develop an optimal texture and flavor.
  3. Poached egg: Make sure the eggs are very fresh so that the white remains firm around the yolk. Add vinegar to the water and maintain a gentle boil so that the poached egg retains its shape and does not fall apart during cooking.

Pairing with wine

A dish like this, which combines the richness of the polenta, the umami of the mushrooms and the delicacy of the poached egg, needs a wine that can cope with the richness and complexity of the flavors. A medium to full-bodied white wine could work well here.

A good Chardonnay would be my first choice, preferably one that has had some barrel aging. The rich and often creamy flavors of a Chardonnay can complement the creaminess of polenta and mascarpone, while its acidity can balance the richness of the dish. In addition, the buttery and nutty notes often found in barrel-aged Chardonnay can harmonize with the flavors of mushrooms and Parmesan.

Alternatively, a white wine from the northern Rhône, such as a good Viognier, could also work well. These wines are full-bodied with notes of apricot, apple and often a hint of herbs that could complement the flavors of the dish.

I would avoid pairing this dish with powerful or very tannic red wines, as they could overwhelm the delicate flavors of the dish and create an imbalance.

Beer pairing

For beer, I would recommend a Belgian Tripel. This style of beer has a complexity and range of flavors that could complement the dish well. Belgian Tripels often have notes of fruit, spice and sometimes a touch of sweetness that could work with the flavors of polenta, mushrooms and eggs. Carbonation can also help cleanse the palate between bites, which can be beneficial with richer dishes like this one.

Alternatively, a Saison could also work. Saisons tend to have a spicy character and often a bit of acidity that could balance the richness of the dish.

I would avoid very bitter or hoppy beers, such as IPAs, as they might clash with the flavors of the dish. Very toasty or full-bodied beers might also be too much for this dish, so I would probably avoid those as well.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Dairy, Gluten, Eggs

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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