“Challenges are what makes life interesting, overcoming them is what makes life meaningful” Joshua J. Marine
Busy lives can get very repetitive, almost monotonous, too predictable. Days go by fast and you find yourself looking for inspiration in the refrigerator while hungry mouths demand dinner. What do you do? You make the same familiar dish you’ve made many times before. You rely on it, you know it like the back of your hand. While there is nothing wrong with the same old familiar dish a new recipe could bring some spice and excitement to the dinner table. Some days it seems that I fill my shopping cart with the same old items and when it comes to cooking them I find myself in a rut.
This time I challenged myself to cook with a new ingredient. I have never made polenta from scratch. I shy away from anything that requires lots of stirring or attention. In the past I used the precooked polenta log to make things easy. But it’s not the same as making it from scratch. Quick cooking polenta is easy and pretty quick. It takes on flavor really well and can be eaten with anything.
In this recipe I wanted to create a comforting vegetarian meal without skimping on flavor that can be satisfying for meat lovers as well, aka my husband. Mission accomplished! And…… that egg takes it to the next level. If you ask me, everything is better with a little egg yolk on top. Creamy polenta infused with truffle oil and parmesan cheese topped with mushroom ragu and egg yolk is simply divine. If only you can smell it.
- 4 cups chicken stock
- 1 cup yellow polenta (corn meal), I used Bob's Red Mill
- ¼ cup parmesan cheese
- a few drops of black truffle oil
- 3 tbsp butter
- 1 package mushrooms, sliced
- 1 onion, sliced
- ¼ cup dry vermouth
- olive oil
- salt and pepper
- egg (poached or fried)
- Bring 4 cups of chicken stock to a boil, stir in polenta and butter, reduce heat to simmer and cook about 20 minutes, stirring frequently.
- Add parmesan cheese and a few drops of truffle oil, mix well and remove from the heat. Cover, set aside.
- In a large skillet heat olive oil, add mushrooms and onions. Saute on medium heat until the mushrooms develop a golden color. They should not be soggy. Season with salt and pepper. Add vermouth, reduce heat to simmer and cook another 3 minutes until the sauce reduces by half.
- Serve mushrooms on top of polenta topped with an egg. Enjoy