Southern Polenta

Wild Mushrooms, Begonia Gremolata, Charred Kale, Poached Egg, Parmigiano-Reggiano

Chef Akino West of Rosie’s | Miami
Yield:  5 servings

“This dish brings the best of brunch together. It’s comforting yet bright, simple yet satisfying. The cheesy polenta combined with the bright vegetables and begonia gremolata make this the perfect brunch dish.” - Chef Akino West

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Adapted by StarChefs | July 2023

INGREDIENTS

Southern Polenta:
3 cups grits
1 cup fine polenta
¼ pound butter
1½ cups whole milk
1 cup cheddar cheese, shredded
1 cup Monterey jack cheese, shredded
3 tablespoons salt

Crispy Mushrooms:
Canola oil
3 cups oyster mushrooms, torn into thin sections
Salt

Charred Kale:
4 cups kale, destemmed and hand-torn into medium-sized pieces
Salt

Poached Eggs:
White distilled vinegar
5 large eggs

Begonia Gremolata:
1 bunch mint, chiffonade
2 bunches parsley, finely chopped
5 ounces Fresh Origins Begonia Mix™
2 cups olive oil
10 cloves garlic, grated
Salt

To Assemble and Serve:
Parmigiano Reggiano, freshly grated
Cracked black pepper
Fresh Origins Begonia Mix™

METHOD

For the Southern Polenta:
In a small stockpot over high heat, bring 2 quarts water to a boil. In a separate stockpot, combine grits and polenta. Slowly pour boiling water over grits while continuously whisking to ensure that the grits do not stick or settle to the bottom. Place pot over low heat and whisk in butter, milk, cheeses, and salt. Keep warm.

For the Crispy Mushrooms:
In a medium pan over low flame, heat oil. Once pan is hot but not smoking, add mushrooms. Keep moving the mushrooms in pan until golden brown and crispy. Season with salt. Remove pan from heat then, using a perforated spoon, transfer mushrooms to a wire rack to drain any excess oil.

For the Charred Kale:
Heat the same sauté pan used for the mushrooms over high flame. Once the pan is smoking hot, add kale. Sauté until kale begins to char, toss, then season with salt. Remove from heat.

For the Poached Eggs:
Add 2 quarts water to a 3-quart pot. Bring to a simmer and add vinegar. Crack egg into pot and poach until soft and the white is completely cooked. Using a slotted spoon, transfer eggs to a paper-towel-lined sheet tray to remove excess water.

For the Begonia Gremolata:
In a mixing bowl, combine mint, parsley, Fresh Origins Begonia Mix™, olive oil, and garlic. Season with salt and stir in lemon juice and zest. Set aside.

To Assemble and Serve:
In a wide, shallow serving bowl, add 8 ounces Southern Polenta. Top with Charred Kale, followed by the Crispy Mushrooms. Place a Poached Egg in the middle of the bowl. Lightly pour Begonia Gremolata around the dish and on top of the Poached Egg. Grate Parmigiano Reggiano in a straight line on one side of the bowl. Garnish plate with Fresh Origins Begonia Mix™ and finish with cracked black pepper on top of the Poached Egg. 

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