Kathie Oh's Recipe

Polenta, Poached Egg and Mushroom Gravy

Category: entrees

1 1/4 cups milk
1/4 cup polenta
1/4 teaspoon salt
dash pepper
1 Tablespoon butter
1 Tablespoon cheddar cheese

In a medium saucepan bring milk to a boil over medium heat. Add polenta, salt and pepper: cook. stirring frequently until polenta is soft. Stir in butter and cheese. Set aside and keep warm

Mushroom Gravy

3-4 slices bacon
2 Tablespoons finely chopped onion
1/2 pound mushrooms (Morels if available)
1&1/2 Tablespoons flour
1 cup milk
1&1/2 teaspoons thyme
salt & pepper

Gently trim and wash cultivated mushrooms, slice. Set aside.(if using Morels swish around in water & pat dry) Saute bacon in a heavy skillet until browned. Remove with a slotted spoon to a paper towel, crumble. Set aside. Saute mushrooms and onions in remaining bacon grease at medium temperature until mushrooms release and reabsorb most of their juices, about 5 minutes. Meanwhile shake flour , milk and thyme together in a jar until thoroughly mixed; add to mushroom mixture. Cook until thickened, adding more milk if necessary to desired thickness. Return bacon to pan. Salt and pepper to taste.

Poached Eggs

Fill a large pan with 3 inches of water. When water simmers add l/4 cup vinegar. Reduce heat until only a few bubbles are visable. Crack two eggs individually into a small bowl, being careful not to break the yolks. Hold bowl close to the water and delicately slide one egg at a time into water. Poach for 4 minutes for liquid yolk or for 6 minutes for firm yolk. Remove from water with a slotted spoon, and blot each egg slightly to remove any remaining water.

To assemble: Place half of polenta on a plate, top with egg and coat with mushroom gravy. Repeat. Serves 2

Recipe can be made gluten free by replacing flour with cornstarch or arrowroot, and can be vegetarian by replacing bacon with butter or canola oil.