My sweet son has been cooking up a storm lately, and I have to say him helping in the kitchen more helps me with getting better photos for my blog post. We had some oyster mushrooms to use that he grew from his Christmas gift so this recipe let them shine. This meal he made on his own as a lesson in poaching eggs. As usual he knocked it out of the park and cooked the egg perfectly. I know a lot of people are scared to poach eggs and you shouldn’t be. I’ll be sharing an easy microwave version soon as a great starting point if you have never poached an egg. Don’t skip the egg on this recipe it adds a saucy creamy texture of flavor. Such an easy meal on it’s own or because it’s rich in flavor it would make a perfect smaller appetizer portion.
Poached Egg Over Creamy Polenta [with Oyster Mushrooms, Blue Cheese and Pistachios]
(Adapted from The Healthy Foodie)
½ cup polenta (raw yellow cornmeal
2½-3 cups water, depending on how thick you like your polenta
¼ teaspoon salt
¼ tsp black pepper
40 g 5-6 oyster mushrooms
20 g pistachios
20 g blue cheese
1 tsp fresh thyme
1 poached egg
In large saucepan, bring water and salt to a boil. Add corn meal gradually, whisking continually.
Once you have added all the cornmeal, lower the heat, cover and simmer for about 20-25 minutes, until the polenta has reached desired consistency. Add more water if needed.
Take off heat, stir in fresh thyme and pepper. Cover and set aside until plating.
Drizzle a little bit of olive oil in a medium non stick frying pan and heat over medium-high heat.
Add oyster mushrooms and cook until nice and golden on both sides, about 1 minute per side.
Meanwhile, poach the egg by first cracking the egg into a small bowl and setting it aside. Then, heat a good amount of water in a shallow pan, add a pinch of salt and about a teaspoon of lemon juice. When water starts to simmer, gently slip the egg in the water and push it back with a spoon to help it take its shape. Cover and cook for about 2-3 minutes, until white is completely set and opaque but yolk is still runny. Remove from water and pat dry on a paper towel.
Laddle polenta onto shallow serving plate. Top with oyster mushrooms and poached egg.
Sprinkle blue cheese and chopped pistachios on top. Garnish with a few sprigs of fresh thyme.