Polenta with Gorgonzola, Poached Egg and Truffles
Creamy polenta and a few bits of sweet Gorgonzola topped with a poached egg and shaved truffles. It is simple and lavish at the same time. You could serve it as a first course for a multi-course dinner or as a main course for something lighter.
8 cups water
1 tablespoon kosher salt
2 cups fine ground polenta
4 tablespoons unsalted butter
1. In a large heavy pan (like Le Creuset) bring the water to a boil over high heat. Add salt and whisk in polenta in a steady stream, stirring constantly. Reduce the heat so the water just barely simmers. Cook, stirring regularly with a wooden spoon until the polenta thickens and it no longer tastes raw. If it becomes too thick, add hot water 1/2 cup at a time to thin it out. Stir in the butter and fill 6 small serving bowls/ramekins with the polenta leaving enough room for the poached egg. Add 3 small pinches of gorgonzola around the bowl; use a knife to push the gorgonzola under the polenta. Let rest covered for 20 minutes in a warm oven (180°).
6 large fresh AA eggs, farm fresh if possible
2 ounces Gorgonzola Dulce or another creamy blue cheese
2 tablespoons vinegar
Extra virgin olive oil
1/2½ -1 ounce truffle black or white
2. While the polenta is resting, poach the eggs. Fill a shallow pan with 3-4 inches of water. Bring to a boil and then reduce to a simmer. Set a large bowl of warm water near the pan along with a coffee cup and a skimmer or slotted spoon.
3. Add vinegar to the water in the pan. Then crack an egg into the coffee cup and gently slide it into the simmering water. Add the rest of the eggs one at a time. Make sure the water returns to a gentle simmer before adding the next egg. When they are cooked (about 3-4 minutes) remove with a skimmer to the warm water. The white should be firm and the yolk still liquid. (If you are not serving right away under-cook the eggs slightly and then refrigerate in cold water until ready to use. Reheat in gently simmering water.)
4. Remove the eggs and gently trim with a small knife any stray bits of egg white. Place on top of the polenta and shave the truffle over each serving.
Copyright © Julie Logue Riordan, Cooking with Julie