Porcini Broth Poached Eggs Over Polenta
January 13, 2020
"This is a comfort soothing dish that incorporates creamy cheesy polenta and an aromatic porcini mushroom broth that cradles poached eggs. Served in oven-proof soup bowls, I can just see it being a perfect casual supper while sitting by a roaring fire. Service it with a tossed salad and some crusty bread, and perhaps with a second egg."
- FOR PORCINI STOCK
- FOR POACHED EGGS
- FOR CREAMY POLENTA
- Serving Size: 1 (795.5 g)
- Calories 690.3
- Total Fat - 47.5 g
- Saturated Fat - 21.9 g
- Cholesterol - 971.9 mg
- Sodium - 1017.7 mg
- Total Carbohydrate - 18 g
- Dietary Fiber - 0.9 g
- Sugars - 11 g
- Protein - 44.4 g
- Calcium - 421.5 mg
- Iron - 5 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.3 mg
Soak the porcini mushrooms in just enough water to cover for 1 hour. Strain the liquid through a fine-mesh sieve, reserving the soaking water.
Combine the mushroom water, chicken stock, and marsala in a medium saucepan.
Chop the soaked mushrooms, add them to the pan, and bring the stock to a boil over medium-high heat. Reduce the heat and simmer for 45 minutes. Season with salt and pepper. Strain the mushrooms and reserve the broth.
Fill a shallow 8-inch saute pan or skillet with water. Bring the water to a boil over high heat, then reduce to simmer.
Add the vinegar and salt. Crack the eggs, one at a time, into a cup, and slide them into the simmering water.
Poach the eggs for 3 - 4 minutes. Remove the cooked eggs gently from the pan with a slotted spoon. Transfer the eggs to a bowl of ice water and reserve until needed.
In a large, heavy saucepan, stir the water, milk, and cornmeal together. Bring to a boil over medium heat, whisking constantly; the mixture will become lumpy as it comes to a boil over medium heat, but the lumps will be beaten out.
Cook over low heat until thick, stirring constantly, about 25-30 minutes. Stir in the butter and Parmesan cheese. Add salt and pepper to taste. (Refer to Note 1).
Continuation of Recipe
Preheat the oven to 350-degrees-Fahrenheit.
Spoon 1/2 cup polenta into each of low ovenproof soup bowls. Press a slice of taleggio cheese into the polenta. Bake in the preheated oven until the cheese begins to melt into the polenta, about 4 minutes. While the polenta is baking, reheat the porcini stock.
Reheat the poached eggs in the hot broth (this is just to reheat, not to cook them again. You don't want to cook them so as not to make the eggs overdone). Remove the eggs with a slotted spoon and place them on top of the cheese and polenta.
Pour the broth into the soup bowls evenly and drizzle the truffle oil or extra-virgin olive oil over the broth. (Refer to Note 2)
NOTE 1: The polenta can be made up to 4 hours in advance. Do not stir in the butter, but allow it to melt over the top of the polenta to prevent a skin from forming. Reheat the polenta gently, stirring in the butter, cheese, and salt and pepper at that time.
NOTE 2: The broth can be made up to 3 days in advance and refrigerated, tightly covered. The polenta can be prepared and the eggs can be poached 1 day in advance.
Tips & Variations
- Oven-proof soup bowls.