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Creamy Polenta with Sauteed Mushrooms, Soft Egg and Watercress
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
4 servings
Larissa Januário
@larissajanuario- Ingredients
- Recipe
- large garlic cloves2 unit(s)
- bay leaves2 unit(s)
- polenta flour1 cup
- Water2 cup
- fresh unwashed mushrooms600 g
- Apple of Nirá1 unit(s)
- soy sauce2 tablespoon
- butter1 tablespoon
- from dry sake1/2 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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