I am delighted to announce that this past week, I poached my very first egg!! I cannot even begin to tell you how long I have put off this particular task, for some reason, even the very thought of it struck fear in my heart. But this past week, I was home alone for several days and, without an audience, I poached not one, but TWO eggs. It’s important to note however that I did in fact ruin two other eggs before I made two suitable ones, but I feel as though that was bound to happen. I’m proud of myself because I pushed past my fear of not being good at a cooking-related task, because I am not perfect and sometimes I have to mess things up before I can get them right! And that’s okay!! Who knows if I’ll ever be able to recreate this, but if I can, Eggs Benedict for everyone!!!
Today was such a productive day if I do say so myself, aside from a quick downward spiral about what I want to do with my life, I went grocery shopping to prepare for the coming weeks recipe tests, made this ridiculously good dinner, and started a batch of overnight chocolate chip cookies that maaaaay or may not include brown butter (recipe coming soon). Nothing clears my head like coming home, turning on some music, and cooking for hours. That’s why sometimes, I fully appreciate a labor intensive recipe, or at least one with a few moving parts, because the process is so fun and relaxing, even if I am attempting a first poached egg. Give me a glass of wine and some Hozier and I am good to GO. This recipe is a combination of a few different steps, each pretty basic on their own, but when combined, make the most magical of dinners. A simple polenta upgraded with the salty tang of goat cheese swirled in, buttery sauteed mushrooms inspired by the foundation of this recipe from Bon Appetit, and then the egg which breaks open and spills its runny yolk all over everything and truly brings TEARS to my eyes.
Aside from all these happy things above, here are five MORE things to be happy about today:
ONE. Hearing the rain on the roof while you lie in bed at night.
TWO. Someone telling you what you need to hear, even if it’s not what you want to hear.
THREE. Vanilla scented candles.
FOUR. Laptop stickers.
FIVE. Spring tulip arrangements.
SERVES: 2 to 3 dinner portions
PREP TIME: 30 minutes
GOAT CHEESE POLENTA INGREDIENTS
5 cups water
1 cup cornmeal
1 tsp kosher salt
1 Tbsp salted butter
4 Tbsp goat cheese
GOAT CHEESE POLENTA STEPS
ONE. In a medium saucepan, bring the 5 cups of water to a boil. When the water is boiling, slowly whisk the cornmeal into the water so that there’s no lumps. Continue to stir for 2 to 3 minutes, until the mixture gets thickened slightly.
TWO. Turn the heat to low and cook for 35 to 40 minutes, until the cornmeal has expanded and no longer tastes raw. If necessary, add up to ½ cup more water as needed, to keep the polenta at a stirring consistency.
THREE. Stir in the tablespoon of butter until incorporated, and then add the goat cheese, a tablespoon at at time, until the polenta is smooth and creamy.
SAUTEED MUSHROOMS INGREDIENTS
1 lb. mushrooms (cremini, button, etc.), cleaned and torn into pieces
3 Tbsp. olive oil
4 cloves garlic, thinly sliced
1 shallot, finely chopped
Handful of parsley, chopped
SAUTEED MUSHROOMS STEPS
ONE. Heat the olive oil on medium high heat until very hot, then add the mushrooms to the pan. Cook for 15 minutes, stirring occasionally, so that the water cooks off the mushrooms in the first 10 minutes, and then the mushrooms begin to brown.
TWO. Once the mushrooms are browned, add the garlic and shallots and mix to combine, cooking for 1 to 2 minutes until the raw taste has cooked off the garlic. Chop the parsley and set aside for plating.
POACHED EGG INGREDIENTS
2 large eggs
Kosher salt and pepper
POACHED EGG STEPS
ONE. Bring a large saucepan of water to a simmer on medium heat. Crack the first egg into a shallow bowl. Gently create a whirlpool in the water using a slotted spoon, and add the egg into the center of the whirlpool, carefully stirring in order to encourage the whites of the egg to wrap around the yolk.
TWO. Cook the egg for about 2½ minutes, until the whites are opaque and set, but the yolk is still runny.
THREE. To serve, add a generous portion of polenta to a bowl or plate, top with a spoonful of mushrooms, then a poached egg. Sprinkle some chopped parsley or parmesan cheese on top and DIG IN!!!