Mascarpone Polenta with Mushrooms and Fried Egg

 

My rendition …

Photo Jul 04, 3 43 42 PM (1)

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Hi Everyone,

How many of you are like me and on occasion are stumped as to what to make for a weeknight meal? The days when you just can’t think of something new to make after you have run through your usual “go-to” meals in your head that you know will be a hit, but they just aren’t what you want?

I am fortunate that it’s just Bob and I and he is not a picky eater. If I said, “let’s have ice cream for dinner” he would be okay with that.

I always have frozen meals that I have prepared when I make a larger portion than we can eat in one sitting but nothing I had in the freezer appealed to me.

I still cook as if my son lived home even though he moved out eight years ago (it has to be an Italian mom thing. My mom never cooked for just two people after I got married either). I usually save those frozen meals for days I will be at the hospital all day so we have a hot meal when we come home.

No, I needed something different and then it hit me. A few years back (seems like yesterday but it was 7 years), Bob and I attended the Feast of Saint Anthony in the North End of Boston, and one afternoon we wanted to leave the festivities of the Feast and find a quiet restaurant so I read some reviews online and we booked a reservation at a restaurant called Nebo (stands for North End Boston).

It is a Southern Italian restaurant owned by two sisters (the Pallotta sisters- Carla  & Christine) and they happen to have roots in Bari, Italy like my family. The majority of recipes are family favorites passed down from their mother, so we had to try it.

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 We were fortunate enough that Carla and Christina came to the table to spend a little time with us and we spoke of our heritage and food and traditions. Lovely hosts.

(yes, they tan and I don’t)
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I found a fantastic appetizer on their menu that I thouroughly enjoyed and decided to try and recreate it at home – simple ingredients and it quickly comes together plus it’s delicious.2013-08-23 18.54.42

The appetizer is creamy polenta with mascarpone cheese with a saute of wild mushrooms accented with sage and a fried egg in olive oil to the top of the masterpiece. The restaurant and the hosts are both fabulous and I highly recommend a trip.

(Their appetizer does not have mascarpone cheese) 

So here is my rendition…..

You can even make this a brunch item.

Ingredients:

  • 2 tbsp. of olive oil
  • 1 cloves of garlic – minced
  • 1 1/2 lbs. of mixed mushrooms (cleaned and chopped)
  • 1/2 stick of butter (divided)
  • 1/4 cup of chopped sage 
  • 1 shallot finely chopped
  • sprig of thyme
  • sage leaves for garnish
  • 1 cup mascarpone cheese
  •  1 1/2 cups of your favorite grated cheese (I use Locatelli)
  • polenta
  • water or milk or chicken broth for polenta – your choice
  • 1/4 cup sherry
  • large eggs for frying

Directions:

I now use the 5 minute polenta in a box as opposed to the original slow cooked 45 minutes polenta so this step is very easy.

Prepare the polenta as per package directions which usually includes bringing water (or milk or chicken broth) to a boil with a pinch of salt and the chopped sage. Gradually pour in the polenta, stirring continuously for about 3-5 minutes until the polenta has thickened and pulls away from the pan. Take it off the heat and add the mascarpone cheese and Locatelli cheese.

For the mushrooms, melt 2 tbsp. of butter & 1 finely chopped shallot in a large skillet over medium heat. Add the mushrooms and for the first few minutes do not move them and let them start to carmelize. Then add 1 clove of chopped garlic, salt and pepper and continue to saute until golden brown. If the pan gets too dry add 1 tbsp more of olive oil.

Add 1 sprig of thyme and 1/4 cup sherry and scrape up the brown bits in the pan. Cook for 1 minute more to cook off the alcohol then shut the heat. Check for seasoning.

Last step, in another skillet,  add olive oil and fry a large egg and try not to break the yolk.

Assembly, add 2 tbsp of butter to the polenta and mix well to keep it creamy and place in a dish, add sauteed mushrooms on top of the polenta and top the dish with a fried egg and garnish with sage. 

******************************

We had a wonderful weekend and I even got to meet Maryann Esposito from the “Ciao Italia” TV show and she autographed an Italian apron for me …

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Here is a little slideshow of some of the highlights of our trip ….

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I hope you try this dish and enjoy it! If you do, let me know what you think….

Until my next post, make every day a celebration!

Stay well,

Diane

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2 thoughts on “Mascarpone Polenta with Mushrooms and Fried Egg

    1. aries041158 Post author

      thank you Carol….I am trying to slowly get back in the swing of doing the blog when I get some bursts of energy. I am glad you liked the story and I hope you try this dish. Stay well.

      Like

      Reply

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