Polenta With Mushroom 'Ragu', Poached Farm Egg, & G

Name: Polenta With Mushroom 'Ragu', Poached Farm Egg, & Garlic Breadcrumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Polenta; 1 cup Polenta (not instant); 2 cups water; 2 cups vegetable broth; 1 pinch salt; 1 tablespoon butter; 2 tablespoons ricotta or milk; 1/4 cup parmesan, grated; Mushroom & Shallot Ragu; Garlic Breadcrumbs; Poached Egg; 1 cup fresh mushrooms (cremini, oyster, shitaake), sliced into ribbons; 4 cloves garlic, minced; 2 shallots, sliced thin; 1 sprig fresh rosemary; 2 sprigs fresh thyme; 3 tablespoons olive oil; 1/4 cup vegetable broth; 4 tablespoons dried bread, crumbed; 2 eggs; 1 teaspoon white vinegar

Servings: persons

Polenta
1 cup Polenta (not instant)
2 cups water
2 cups vegetable broth
1 pinch salt
1 tablespoon butter
2 tablespoons ricotta or milk
1/4 cup parmesan, grated
Mushroom & Shallot Ragu; Garlic Breadcrumbs; Poached Egg
1 cup fresh mushrooms (cremini, oyster, shitaake), sliced into ribbons
4 cloves garlic, minced
2 shallots, sliced thin
1 sprig fresh rosemary
2 sprigs fresh thyme
3 tablespoons olive oil
1/4 cup vegetable broth
4 tablespoons dried bread, crumbed
2 eggs
1 teaspoon white vinegar

1
Bring 2 cups of water and 2 cups of vegetable broth to a simmer in a heavy sauce pan.
2
When liquid is simmering rapidly, stir in the polenta. Whisk until the polenta is incorporated and the pot feels sludgy against your whisk or wooden spoon.
3
Reduce the heat slightly and let the polenta bubble gently - not a hard boil.
4
Stirring and scraping the sides/bottom of the pan occasionally, allow the polenta to cook, about 30-40 minutes, or until thick and creamy.
5
While the polenta is cooking, start the mushrooms (see below).
6
When the polenta is thick and creamy, turn off the heat. Whisk in the butter, ricotta or milk, and parmesan. Taste and adjust the seasoning, but keep it on the bland side - the mushrooms will add plenty of salt and herbs.
7
TO MAKE THE RAGU: Heat the oil in a large pan on medium-low. Add in all but 1 clove of garlic and shallots and sweat. Add in the mushrooms; season with salt and pepper.
8
When the mushrooms have browned, add in the fresh herbs; after 1 minute, pour in the vegetable broth. Stir all around, scraping up any browned bits at the bottom of the pan, and allow to cook down until the broth is thick and rich.
9
TO MAKE THE BREADCRUMBS: Remove the mushroom ragu to a dish. Add a little more olive oil the pan, if necessary, and sweat the remaining clove of garlic, then toss in the breadcrumbs and scrape all together. Set aside.
10
TO POACH THE EGGS: Bring 6 cups of water to a fast simmer in a heavy-sided pot. Pour in 1 teaspoon of white vinegar and reduce the heat to a low simmer.
11
One at a time, crack the eggs open and slide them gently into individual bowls or ramekins. Slide one egg into the simmering water. After about 90 seconds, remove the egg with a slotted spoon to a small clean dish. Repeat the process with the second egg.
12
TO SERVE: Scoop some polenta into the center of a bowl. Top with a scoop of the mushroom & shallot ragu; a poached egg; and some breadcrumbs. Dust with fresh parmesan, if desired, and accent with a sprig of rosemary.

266

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Polenta, 1 cup Polenta (not instant), 2 cups water, 2 cups vegetable broth, and more.

Yes, Polenta With Mushroom 'Ragu', Poached Farm Egg, & Garlic Breadcrumbs falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Polenta With Mushroom 'Ragu', Poached Farm Egg, & Garlic Breadcrumbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions