How to Make Polenta with Mushrooms & a Poached Egg

i LOVE your videos :) i'll def. be making this

Just made this.  AMAZING!! Added some sliced ham steak to the layering of polenta and ragu.  My mouth is very happy right now.

Becca! You are awesome, I found out about working class foodies a week ago, I live in Cancún Mexico and I´m gonna start culinary arts next month! I'm so glad I found out about your videos! thanks for giving me something to obsess about, I already made your beeramisu! hahaha 

:)

this is a wonderful dish. me and my wife made it for breakfast on a cold sunday morning. the marriage of all the flavors is incredible. thank you so much for this amazing polenta recipe.

Not bad! But in order to make real polenta (I'm italian ;) ) you don't need no broth while cooking it, remember to stir it ALWAYS in the same direction (if you want it softer or harder let it cook less or more ;) ) and add nothing to it in the end, no butter, no cheese.
If it attaches to the pot, that's not bad, once you've scooped out all the polenta you could scoop our, put the pot back on the heat, let it crust and you'll have something similar to nachos (well... to give you an idea).
Then eat your polenta with what you want (gorgonzola is the best to me!).
If you have any leftovers of polenta let it cool, cut it in pieces, put these into some oven pan with cheese in beetween and let it crisp.
Yummy!

I love this recipe!  I love mushrooms and always have polenta in my pantry- thanks! 

www.thesingledish.com

I just made this except I made red pepper ragout and used corn muffin mix instead of polenta. it was a little too sweet but still quite good.

Wow. Just made a big batch of polenta, this is in my recipe queue for next time for sure.

I juuust made it, ok somehow different I did quinoa instead of polenta....I never had polenta before but for some reason I thought, umm, why not try quinoa instead?
YOU ROCK! Thanks for making cooking not such a big deal for me!

I made this dish last night for dinner and it was wonderful! I used a cabernet instead of the vegetable stock in the mushroom ragu and it was divine. I love the heartiness of this dish. We had a friend of ours over for dinner and he called me a gourmet cook! Thanks guys!

Good to see you Back, Max!

I am sorry but I can't believe the cost if you're using real parmigiano reggiano. That stuff is expensive!

This dish looks awesome; can't wait to try this myself. Am looking forward to season 2. But, guys, please, please invest in a knife skill class! You practically chopped your finger off as you were slicing mushrooms!

As always, awesome!

Oh, yum, I've been wanting polenta.  One trick my mom taught me for poaching eggs is that they stay together better if you stir the water first, so you can drop them into a little whirlpool.  The centripedal force of the whirlpool keeps the white centered around the yolk.  That plus the vinegar is almost foolproof.

Yeah! Max is back!! I have never tried polenta! Now i really want too! And I love poached eggs! My grandma used to drain them very well then serve them on buttered toast....oh. so good!

how do you define homemade vegetable broth? I think it's made from carrot tops and other vegetable discards; my girlfriend thinks it's made with whole vegetables so that it's richer.

This looks incredible! I love how beautiful everything looks in the show! Especially when you wear your hair down Rebecca!

i start drooling whenever i watch this show! I love it! keep up the good work! yum!

Yum yum yum, this so much easier than I thought. Poaching always intimidated me. Thanks so much! 
On another note, how did you add a pic to your avatar?

YAY!!! New season!!
OMG OMG OMG!!! thatcatissocute
Ya, so I'm not much for eggs, unless it's a custard. I have never tried poached eggs before, though. I will poach an egg. Eventually. And when I do, it's gonna be for my mushroom polenta!!!!
This show is like eye candy. Except it's more savory.  Does that make sense?

polenta is a typical recipe from the part of Italy I come from!my grandma used to cook it in salt water, and eat it hot pouring cold milk on it...I know it sounds weird but the  slightly sweet taste of milk and the polenta go along really well.

Great episode. I eat polenta a lot, but never thought of using a poached egg as the sauce to go with it. That mushroom ragu is definitely something I have to try! What's the difference between course-grain cornmeal and the bag of "polenta" that you bought?

I eat polenta since i'm a baby..my parents grew korn in front of the house, they used to grow EVERYTHING, they did never buy something. But we do polenta only in salty wather and let it cook very slowly (in italian polenta means "slow" in a funny way). We always make a LOT , and we let cool out the leftover polenta in a pyrex dish, and the next day we cut it in slices and fry them.

I'm totally making this tonight!
I love this show.

Oh man, I'm so inspired, that looks absolutely great, and I'd only have to get a few things to make it! I know what me and my boyfriend are having for supper tomorrow (=

What a fabulous looking dish! Can just taste the creamy, rich and earthy combination of flavors. Love poached eggs when they're done right: soft and molten. Thanks for a cold weather treat.

yay!!! Max is back!  I LOVE Rebecca, but I missed Max!  I've been wanting to max some Polenta, but I just haven't found a good recipe.  This sounds great!  Thanks!

The polenta dish, what a great cold weather idea! My grandma always said that hot cereal warmed ones belly like a furnace and this week's recipe is a might tasty means to that end. And a week full of surprises--welcome back Max and who is Humphrey's feline stand-in? Great episode. Thanks