So, I am trying to be good. I am trying to eat more seasonal this week, and in the process, I am being bad. When I wrote out my recipe ideas for this week, this particular recipe seemed perfectly healthy. Then I started making it. I think there must be 1/4 cup of butter in there or more. Doesn’t seem like a lot, but when you are watching yourself get bigger by the day (and I do mean by the day, sigh) you should at least try to not use so much fat. In hindsight, this meal was absolutely delicious. Filling, savory, buttery, smothered in it’s own sauce of creamy egg yolk, sweet and salty. The only thing it could have used, was maybe a bit more texture. I think, served with some bread, it might have just been the perfect meal, sadly, I can’t eat that much right now. It just won’t fit in there.
If you think of other ways to add to this lovely meal, or ways to make it even better, I’m open to suggestions. I absolutely love polenta, but don’t make it nearly enough. Send me your ideas!
Warning! Large portions of butter are about to be consumed!
Soft Polenta, Caramelized Onions, Mushrooms and a Poached Egg
For Polenta:
1 clove garlic, minced
3 cups water or broth
1 tsp butter
3/4 cup corn meal
2 Tbsp butter
1/2 -3/4 cup Parmesan cheese, grated
1. Heat butter in bottom of large, heavy bottom saucepan until melted. Add garlic, sauté 30-45 seconds, add in water or broth.
2. Bring to boil and slowly (while whisking) drizzle in corn meal. Lower to a simmer and allow to cook, stirring occasionally, for 45 minutes.
3. When finished add in remaining butter and Parmesan cheese, stir to combine and keep warm until serving.
For Caramelized Onions:
1 small sweet onion, sliced
1 Tbsp butter
2 Tbsp dark brown sugar
1/3 cup dark ale
1. Add butter and onions to a small sauté pan and heat on medium high until onions begin to soften.
2. Add in sugar and allow to dissolve fully.
3. Add in beer, turn heat up to almost high and allow to simmer away until all liquid has been absorbed.
For Mushrooms:
1 lb brown crimini mushrooms, sliced
200 grams Oyster mushrooms, diced
2 Tbsp butter
1. Heat butter in sauté pan until melted, add mushrooms.
2. Sauté until softened and slightly browned.
For Poached Eggs:
1. Fill a medium sized saucepan 3/4 of the way with water. Add in 1-2 Tbsp of white vinegar.
2. Crack two eggs into small cups.
3. Bring water to a boil, then lower to a slow simmer.
4. Dip one edge of egg bowl into water and release egg, wait 15 seconds and repeat with other egg. Allow to cook for 3 minutes.
5. Make sure eggs aren’t sticking to bottom of pot, they will become overcooked. If they are, gently nudge them with a slotted spoon to release.
6. Remove from water and drain on towels. Serve immediately.
To assemble your awesome, rocking meal:
1. Place small mounds of polenta on plates, pushing down slightly in center to nestle egg.
2. Pour caramelized onions over one side and repeat with mushrooms.
3. Top the whole thing off with your perfectly poached egg.
4. Consume.
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What a scrumptious looking dish. I just love your pictures. Fantastic!
It looks pretty darn tasty as is! I imagine you could cut back the butter if you wanted to punch up the flavor another way, say, with a bit of balsamic vinegar in the onions or mushrooms as you’re sauteing, and reduce it? I’ve marinated and grilled chicken with balsamic vinegar and laid it on polenta before, and it was delicious – thinking maybe that same flavor profile could work here with your mushrooms and eggs. Regardless, you make me want to eat this. Looks yummy.
I absolutely heart polenta … I haven’t had it with a poached egg, though I can imagine how delicious it would be!
.-= Tasty Trix´s last blog ..Simple, Succulent, Spicy: Shrimp in a Chipotle, Lime, & Cilantro "Remoulade" =-.
BEAUTIFUL! I love the creaminess of polenta and I love the addition of poached egg.
.-= Shree´s last blog ..Peter Reinhart’s Pain a l’ancienne =-.
We love polenta over here, Liz, as we do butter. :)This time of the year, I can’t think of anything else I would add, except a handful of chopped fresh chives…which aren’t in season…but the green would be welcoming!
Hope you’re feeling well! Don’t mind the growing part, just part of the process!
.-= Aimee´s last blog ..Foodie Facebook: Cheri =-.
Beautiful presentation. What a pretty dish!
Sounds like the perfect brunch meal for this weekend! Thanks for sharing!
.-= Shelly @ EC Pursuits´s last blog ..Lasagna of Love – How It All Began =-.
Oh, I just love polenta and oyster mushrooms. Great to see them in the same recipe!
.-= Liz Marr, MS, RD´s last blog ..10 Reasons to Get Excited About The Treadmill =-.
Hey Elizabeth! I haven’t been on your site in forever! Your photos are amazing as always! Boy have I missed a lot around here… Great post! 🙂
I feel like it might be good with some fresh green peas on the side. It would add some green to your meal and the peas bursting open in your mouth would give you some texture variation. Although not very seasonal. Perhaps some roasted Brussels sprouts then?
.-= FoyUpdate (Garden. Cook. Write. Repeat.)´s last blog ..That’s a Big Egg =-.
Butter makes it better! This is a nice weekend breakfast option, so definitely worth sharing. Thanks for doing so!
.-= The Duo Dishes´s last blog ..Two Sides to Eggplant =-.
Thank you for sharing. Cheers!
.-= sizzlechef´s last blog ..Food Shows On Demand =-.
Good information here. I enjoyed reading this and can’t wait for more. Keep up the good work.
Oh my goodness this looks heavenly! The ultimate comfort food for sure. Thanks for sharing!
– Brittany
I came across your RSS feed on Bing a couple of months ago but I didn
This looks sooo good, any suggestions on replacement of Dark beer for the onions?? I am not a beer drinker so never have it in the house. I am going to attempt polenta and I think this recipe would be perfect, because all the other parts are so yummy how could it fail!
In a pinch you could use a little more sugar and either a touch of water (just to keep it from burning) or beef stock. Beef stock would be the best option.
Thanks Elizabeth 🙂 I am going to make it now! I have some beef stock on hand. Have a great night
I just wanted to let you know this was amazing!! Not only was the polenta great, the sweetness of the onions with the creamy yolk was to die for! Thank you so much for sharing.
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