Soft Polenta with Mushroom Ragout and Poached Eggs

Name: Soft Polenta with Mushroom Ragout and Poached Eggs
Yield: Makes 2 Servings; Can be Doubled
Cuisine: Italy
Ingredients: Fresh thyme, 1 tablespoon minced, plus more for garnish; Dry white wine, ⅓ cup (3 fl oz/80 ml); Kosher salt and freshly ground pepper; Shallots, 2, minced; Tomato paste, 1 teaspoon; Creamy Weeknight Polenta, using thyme; Poached Eggs, 2 or 4; Shiitake mushrooms, 3–4 oz (90–125 g) stemmed, thickly sliced; Cremini mushrooms, 10 oz (315 g), sliced; Olive oil, 2 tablespoons

Preparation info

Makes
2
Servings; Can be Doubled

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

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<

Europe
Italy
Dinner
Vegetarian
Mediterranean
Gluten-free

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