Polenta with Egg and Mushroom Ragout Recipe
Follow this recipe to prepare a comforting Polenta with Egg and Mushroom Ragout, a hearty dish featuring creamy polenta topped with a savory mushroom ragout and a perfectly cooked egg.
Equipment
- 1 Saucepan For cooking polenta
- 1 Skillet For making mushroom ragout
Ingredients
- 1 cup Polenta
- 4 cups Water Or as needed
- 1 tsp Salt
- 2 tbsp Butter
- 1/2 cup Grated Parmesan cheese
- 2 tbsp Olive oil
- 1 Onion Finely chopped
- 2 Garlic cloves Minced
- 400 g Mixed mushrooms Sliced
- 1 tbsp Soy sauce
- to taste Black pepper
- 4 Eggs Fried or poached
- for garnish Fresh parsley Chopped
Instructions
- In a large saucepan, bring water and salt to a boil.
- Slowly whisk in the polenta, reducing the heat to low.
- Cook, stirring frequently, until the polenta thickens, about 20-25 minutes.
- Stir in butter and Parmesan cheese until fully incorporated.
- Heat olive oil in a skillet over medium heat. Add onions and garlic and sauté until translucent.
- Add mushrooms and cook until they release their moisture and start to brown.
- Stir in soy sauce and black pepper, and cook for another 5 minutes.
- In another pan, cook the eggs to your preference (fried or poached).
- Serve the polenta on a plate, top it with the mushroom ragout, and place a cooked egg on top.
- Garnish with fresh parsley and serve immediately.
Notes
You can use any variety of mushrooms you like. For extra flavor, add a splash of white wine or vegetable broth while cooking the mushrooms.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 18gFat: 18gSaturated Fat: 7gCholesterol: 200mgSodium: 850mgPotassium: 550mgFiber: 4gSugar: 3gVitamin A: 45000IUVitamin C: 6.6mgCalcium: 2500mgIron: 0.5mg
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