Polenta, mushrooms and poached egg


For the polenta:
250 gr of yellow cornflour dried on the threshing floor and stone ground
750 ml of water
5 gr di salt

For the mushrooms

300 g of champignon mushrooms
1 tablespoon of extra virgin olive oil
1 clove of garlic
1 sprig of parsley

For the eggs

4 eggs
2 litres of water
100 ml white wine vinegar


Bring the salted water to the boil in a heavy-bottomed pan. Sprinkle in the corn flour mixing it with a wooden spoon. Cook for approximately 45 minutes, stirring occasionally.
Clean and cut the champignon mushrooms and pour them in a pan with the oil and 1 clove of garlic. Cook for 15 minutes, adjusting with salt and pepper.
Prepare the poached egg by placing a pot of water on the heat and adding the white wine vinegar. When the water is boiling, create a vortex with the help of a wooden spoon or whisk and crack the egg inside, let it cook for approximately 4 minutes. The egg white must coagulate while the yolk remains semi-liquid. With the help of a skimmer, remove the egg from the water with great delicacy, and proceed with the remaining 3 eggs.
When the polenta is cooked, pour a little onto each plate, add the mushrooms and the poached egg, decorating with the chopped parsley.

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With the precious contribution of the Ricette e Racconti
blog and the Balin di Castellapertole restaurant (VC).