Creamy Polenta with Sauteed Mushrooms, Soft Egg and Watercress
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- large garlic cloves | 2 unit(s)
- bay leaves | 2 unit(s)
- polenta flour | 1 cup
- Water | 2 cup
- fresh unwashed mushrooms | 600 g
- Apple of Nirá | 1 unit(s)
- soy sauce | 2 tablespoon
- butter | 1 tablespoon
- from dry sake | 1/2 cup
- Free-range eggs | to taste
- Watercress leaves | to taste
- Parmesan | to taste
- Heat the water and add a little salt, garlic and bay leaf. As soon as it boils, lower the heat and add the corn flour little by little, stirring constantly with the wire whisk to avoid lumps. As the idea is for it to be creamy, control the consistency. It should be thick but still fluid. Anyone who wants can replace the water with milk.
- Remove the stems from the mushrooms and clean them with a brush or paper towel. Fry them in butter. When they are golden, add the soy sauce, sake and chopped nirá. Book it hot.
- To assemble the dish, place the eggs over the polenta, in the same pan. No messing around. They will cook with the heat of the cream. If you prefer firmer eggs, cover the pan and let it cook a little longer.
- When the eggs are at the desired point, season them with salt and pepper, add the mushrooms and finish with the watercress leaves and flaked or grated cheese.
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