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Soft Polenta with Mushroom Ragout and Poached Eggs
Preparation info
- Makes
2
Servings; Can be Doubled - Difficulty
Easy
Appears in
Published 2013
I loved polenta from the moment I first tasted it in Italy, but never so much as since adopting a gluten-free diet. Here it is a creamy base for mushrooms simmered with shallots, thyme, and wine, and tender poached eggs.
Ingredients
- Olive oil,
2 tablespoons - Cremini mushrooms,
10 oz 315 g <
Method
- In a large nonstick frying pan over medium-high heat, warm the oil. Add the cremini and shiitake mushrooms and sprinkle with salt and pepper. Sauté until starting to soften, about 3 minutes. Add 3 tablespoons of the shallots and the 1 tablespoon thyme and sauté for 2 minutes. Add the wine and tomato paste and simmer until the liquid becomes syrupy, 1–2 minutes. Adjust th
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