Kale & Mushrooms over Parmesan Polenta with a Poached Egg

13 Mar

The sun came out today and drew us outside. Isabella poked around in the dirt, looking for worms, delighted that her little hands were mitten free.  We shed our layers, first coats, then sweaters and stayed at the park as long as possible.

Once home I had a toddler that refused to nap, and no clear direction for dinner.  I managed to have the foresight to cook the kale early, before heading to the park, it took about 15 minutes and bought us a little more time outside. I thought about tossing the vegetables with pasta, or adding stock and beans and making it into a soup.  Searching the cupboards and the internet for inspiration I came across a package of polenta that I had completely forgotten about.  Quick, easy and I could use something in the pantry.

At the very last second I decided to poach an egg and put it on top of the kale.  Once broken, the yolk ran through the dish, picking up little pieces of caramelized onions and mingling with the polenta, the perfect sauce.

Sautéed Kale, Mushrooms and Onions

Slice one medium onion thinly.  Sauté in a medium skillet with olive oil and season with salt and pepper.  Cook until the onions are tender and slightly caramelized, approximately 8 minutes.  Add 1 pint of sliced mushrooms, season with salt, pepper and the leaves from a couple of stems of fresh thyme.  Cook until golden brown and tender.  Remove the stems from 1/2 a pound of kale, cut into bite sized pieces and add to the pan.   Add one finely minced clove of garlic, 1/2 a teaspoon of red pepper flakes, some lemon zest and sauté the mixture until the kale has wilted.  Pour 1/4 cup of chicken stock over the mixture and sauté until the leaves are tender.  Taste and adjust seasoning.

Parmesan-Thyme Polenta – Adapted from The Pioneer Woman’s Goat Cheese Polenta

Bring 4 1/2 cups of water to a boil.  Pour in 1 cup of dried polenta, whisking constantly.  Cook over medium – low heat, whisking and whisking and whisking, until the mixture thickens and the grains are tender, this takes about 10 minutes.  Mix in 2 tablespoons of butter, one tablespoon of fresh thyme leaves, 1/4 cup of grated parmesan cheese and season generously with salt and pepper.

Poach or fry an egg and serve on top.  Enjoy!

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3 Responses to “Kale & Mushrooms over Parmesan Polenta with a Poached Egg”

  1. Sarah March 13, 2012 at 10:42 pm #

    Those pictures are amazing! And have completely sold me on this recipe. I have to try this, it’s filled with so many things I love to eat. Thanks for sharing!

  2. thePatternedPlate March 15, 2012 at 12:16 pm #

    Oh My goodness! Your pictures are simply beautiful and reeled me in!! I love all the elements on that plate! Can I admit to never cooking polenta before? I have eaten it, but never made it. Must change that! Beautiful pictures of fantastic, nourishing food HC :-))

Trackbacks/Pingbacks

  1. Trout with Stewed Tomatoes, Fennel and Leeks « Heavy Cake - March 15, 2012

    […] is just cooked through – approximately 6 minutes.  I spooned this over Monday night’s polenta and made a big […]

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