Creamy Polenta with Forest Mushrooms
- 3 to 4 cups milk, low-fat or soy milk if you wish
- 1 teaspoon crushed dried sage leaves
- 1 clove garlic, finely minced
- 1 cup fine polenta
- 1 cup heavy cream
- 3 tablespoons unsalted butter
- 1 pound mushrooms, cut into bite-sized pieces
- 1 sprig fresh thyme
- 4 large eggs, duck or chicken
- 1 5 1/2-ounce wheel Mt. Townsend Creamery Cirrus or other Camembert
- chopped fresh chives to garnish, (optional)
- In a large pot, bring the milk to a boil.
- Add the sage and garlic, season with some salt and pepper, then pour in the polenta.
- You should season the polenta while it is cooking, so try to estimate how much salt the finished dish will need.
- If you are not sure, be conservative with your guess.
- Stir the polenta constantly.
- When it has thickened, remove it from the heat.
- (You can make the polenta up to 3 days ahead; let cool and then store, covered, in the refrigerator.)
- Preheat the oven to 350F.
- In an oven-safe casserole, combine the cooked polenta, cream, and 1 cup water.
- Let the polenta heat up in the oven, stirring it every 5 minutes or so.
- (Dont worry if it gets brown and crispy; that just makes the polenta taste better.)
- Taste for seasoning, and add more salt and pepper as needed.
- Let it cook in the oven for 1520 minutes.
- While the polenta is in the oven, melt 1 tablespoon of the butter in an oven-safe saute pan over medium-high heat; then add the mushrooms and cook, stirring, for several minutes.
- Season to taste with salt and pepper.
- Add the sprig of thyme, remove from the heat, and place the pan in the oven with the polenta.
- Melt the remaining 2 tablespoons butter in a large saute pan over medium heat.
- Gently crack the eggs into the melted butter, being careful not to break the yolks.
- Cook slowly until the whites are set and the yolk is firm but still soft, about 90 seconds.
- Remove the pan from the heat immediately.
- To serve, divide the polenta among 4 shallow bowls.
- Add some of the roasted mushrooms and a slice of the Cirrus cheese.
- Top with one egg sunny-side up and sprinkle with chives.
milk, sage, clove garlic, polenta, heavy cream, unsalted butter, mushrooms, thyme, eggs, other camembert, fresh chives
Taken from www.foodrepublic.com/recipes/creamy-polenta-with-forest-mushrooms/ (may not work)