I’m a fan of shiitake mushrooms; they kind of remind me of meat. I also love polenta, which remind me of grits. Shiitakes and polenta come together here, crowned with a poached egg, in a mouthwatering dish. Watercress, Cilantro, and Arugula Salad would be lovely on the side.
Text excerpted from COOKING SOLO © 2016 by Klancy Miller. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo: © 2016 Tara Donne.
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Ingredients
- 6 cups water
- 1/2 cup polenta
- 1/4 teaspoon salt
- 1 tablespoon distilled white vinegar
- 1 large egg
- 2 teaspoons extra virgin olive oil
- 1/2 cup chopped shiitake mushroom caps
- 1 teaspoon white truffle oil (optional)
- 1/2 cup freshly-grated Parmesan cheese
Servings: person
Instructions
- Bring 2 cups of the water to a boil in a medium saucepan over high heat. Add the polenta and salt, whisking constantly for 2 minutes. Decrease the heat and simmer, stirring from time to time, until the polenta is thick and pulls away from the side of the pan when stirred, 30 to 40 minutes.
- About 15 minutes before the polenta is done, bring the remaining 4 cups water to a boil in a large saucepan. Add the vinegar and adjust the heat to a brisk simmer. Break the egg into a small bowl and pour it into the simmering water. Poach until the white turns opaque, 3 to 4 minutes. Remove the egg with a slotted spoon and place it on a clean kitchen towel to drain.
- In a small skillet, heat 1 teaspoon of the olive oil over medium-high heat. Add the mushrooms and a pinch of salt and cook, stirring, until they’re tender and slightly browned, 4 to 5 minutes.
- When the polenta is done, stir in the mushrooms, truffle oil (if desired), and remaining 1 teaspoon olive oil. Taste and adjust the seasoning, if desired. Transfer to a bowl, top with the poached egg and Parmesan, and serve.
