Over Easy Chicken Egg With Soft Polenta Shaved Truffles And Parm Recipes

SOFT PARMESAN POLENTA

Steps:

• In a medium-size saucepan, bring the milk, 2 cups water and bay leaf to a boil. Season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT! When it has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta until it begins to pull away from the pan, adding water to loosen it up if it becomes too thick.
• When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue. Remove it from the heat and stir in the Parmesan and mascarpone.

OVER-EASY CHICKEN EGG WITH SOFT POLENTA, SHAVED TRUFFLES AND PARM

Steps:

• Add about 1-inch water to a medium saucepot over medium heat and bring to a simmer. Add the polenta to the chicken stock and stir to combine.
• Place into a bowl and place over the simmering water to act as a double boiler. Once it starts to get soft, after about 5 minutes, add the mascarpone, 2 large tablespoons Parmesan cheese and 2 large tablespoons butter. Stir to combine and allow to slowly cook for about 40 to 50 minutes, stirring occasionally. If the polenta starts to become too hard, add more liquid, chicken stock or water, as needed.
• Place a saute pan over medium heat and add 1 large tablespoon butter. Add the chanterelles and evenly space them in the pan to not overcrowd. Season the mushrooms with salt, to taste. Add the shallots, garlic and 6 to 8 sprigs thyme and allow the mushrooms to caramelize.
• Place another medium saute pan over medium heat and add 1 heaping tablespoon unsalted butter and melt, not letting the butter foam or burn. Gently add the egg to the melted butter, season with salt and slowly cook, about 2 minutes. Repeat with second egg.
• Place a spoonful of polenta in the middle of each dish. Top with an egg, surround with caramelized mushrooms, parsley leaves, shaved Parmesan, and shaved truffle, to taste. Season with sea salt, freshly ground black pepper and a drizzle of extra-virgin olive oil.
• Rinse the chicken parts thoroughly. In a 10-quart stockpot, combine the onion, carrot, garlic, thyme, salt, bay leaf, peppercorns, and 1 gallon cold water. Bring the liquid to a boil over high heat, skimming any foam and impurities that rise to the surface. Reduce the heat to low and simmer for 5 hours, skimming the surface as necessary. Strain through a fine-mesh strainer, discarding the solids.

PERFECT SOFT POLENTA

Steps:

• In a 4-quart saucepan, melt 4 tablespoons of the butter over medium heat. Add the stock and bring to a simmer. Season with salt and pepper.
• Slowly whisk in the polenta. Reduce the heat to low and cook, stirring frequently, until the polenta is hydrated, about 2 hours.
• Remove from the heat and whisk in the mascarpone, Parmesan and remaining 2 tablespoons butter. Season to taste with salt and pepper and serve topped with a drizzle of olive oil and more Parmesan, if desired.

SOFT POLENTA

Steps:

• Add 4 1/2 cups water, 1 tablespoon salt and the olive oil to a medium saucepot and bring to a simmer over medium heat. Whisk in the cornmeal in a steady stream, until it is all incorporated and smooth.
• Reduce the heat to medium low and continue to cook at a simmer until the polenta is creamy and fully hydrated, 30 to 40 minutes.
• Take the saucepot off the heat and whisk in the butter and Parmesan. Season with additional salt and pepper. Transfer the polenta to a large serving bowl and serve.