Creamy Polenta with Mushrooms and Poached Egg using a Silvercrest Monsieur Cuisine
(5)
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Dive into a dish that’s a celebration of Italian comfort with a twist! This Polenta with pesto, sundried tomatoes, and zucchini is not only a feast for the eyes but also a delight for the palate. Originating from Northern Italy, polenta is a traditional staple that has warmed the hearts of many for centuries. With a creamy base of milk, a hint of curry, and paprika to tickle your taste buds, this dish is then adorned with vibrant pesto, tangy sundried tomatoes, and fresh zucchini. It’s like a garden party in a baking dish! Fun fact: did you know that polenta can be traced back to ancient Rome, where it was made from farro instead of corn? Talk about a culinary time machine! So, gather your friends and family, and let this glorious medley of flavors take you on a delicious adventure.
Ingredients
- 1750 g Water
- 8 g Salt
- 250 g Polenta
- 50 g Grated parmesan cheese
- 30 g Butter
- 30 g Olive oil
- 2 Cloves of garlic
- 200 g Button mushroom
- 100 g Shiitake mushroom
- 2 g Pepper
- 15 g Fresh parsley
- 15 g White wine vinegar
- 4 Eggs
- 60 g Basil pesto
Steps
Polenta Base
- Add 750 g of water, 5 g of salt in the food processor bowl.
- Mix manual: 7:00min / 100°C / Speed 1.
- Add 250 g of polenta gradually in the food processor bowl.
- Mix manual: 30:00min / 90°C / Speed 3.
- Add 50 g of grated parmesan cheese, 30 g of butter in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 3.
- Pour the content of the food processor bowl on a baking tray.
- Spread the polenta evenly into a rectangle.
- Setaside the preparation content let cool.
Mushroom Topping
- Wash the food processor bowl.
- Add 30 g of olive oil, 2 cloves of garlic in the food processor bowl.
- Mix manual: 3:00min / 120°C / Speed 1.
- Add 200 g of button mushroom, 100 g of shiitake mushroom in the food processor bowl.
- Mix manual: 8:00min / 120°C / Speed 1 in inverse.
- Add 3 g of salt, 2 g of pepper in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 3.
- Add 15 g of fresh parsley in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 3.
- Setaside the preparation content.
Courgette and Tomato Garnish
- In a non-stick frying pan, sauté the Zucchini slices until lightly golden.
- Combine the sautéed Zucchini slices and chopped Dried Tomatoes.
Poached Eggs
- Fill a saucepan with Water and White Wine Vinegar.
- Add 15 g of white wine vinegar in a saucepan.
- Add 1000 g of water in the saucepan.
- Boil the saucepan.
- Crack each Egg into a small bowl. Gently slide each Egg into the simmering water.
- Add 4 eggs in the saucepan.
- Cook in the saucepan.
- Cook for 3-4 minutes until the whites are set and the yolks are still runny.
- Remove the content of the saucepan on a plate.
- Remove the Poached Eggs with a slotted spoon and place them on a plate lined with paper towels.
Assembly
- Cut the polenta base into individual portions.
- Spread the content of the preparation content.
- Add 60 g of basil pesto on the plate.
- Spread Basil Pesto evenly over the Polenta base.
- Arrange the sautéed Zucchini and Dried Tomatoes over the Pesto.
- Spoon the Mushroom Topping over the Zucchini and Tomatoes.
- Top with the Poached Eggs just before serving.
- Serve Immediately.
