Oozy yolk with slippery, garlicky mushrooms and creamy polenta backdrop… hello? Did someone say, ‘Comfort food’?!
From the garden: eggs, mushrooms, corn, garlic
Recipe source: Melissa
Equipment:
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Ingredients:
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What to do:
- Remove jacket and silk from corn, and with a small sharp knife shear the kernels off. Add them to the heavy-based saucepan.
- Peel and crush the garlic with the garlic press and add half of it to the corn with 500ml water and bring to the boil over a moderate flame, reserving the other half for the mushrooms..
- Rain in the polenta, stirring. Cover & reduce to a mere simmer 15 mins, stirring every few minutes. Grate the parmesan.
- When the polenta is ready, remove the lid, beat in the parmesan and season well.
- Wipe the mushrooms free of dirt, trim any ugly bits and then finely slice.
- Heat the butter and a splash of olive oil in the frying pan, and when sizzling add the mushrooms with a pinch of salt, the crushed garlic and thyme and cook until the mushrooms are slippery and gorgeous.
- To poach eggs, fill the medium sized frying pan 5cm deep with water and bring to a simmer. Fill the large bowl with cold water. Carefully crack each egg into a small bowl without breaking it and then carefully slide into the water. Let the pan sit for 4 minutes before removing each egg. (If you’re not ready to serve then you can slide them into the bowl of cold water until needed).
- To serve, divide polenta among serving bowls. Spoon over some mushrooms, then place an egg on top of each serving. Season generously and serve straight away.
Notes: What is polenta? What is cooking by ‘absorption’ method? Why shouldn’t we break the eggs when poaching them? How much butter is a knob of butter?
The Bondi Cook 