Wild Mushroom Southern Polenta

Soft Poached Egg, Charred Kale, Herb Gremolata

Chefs Jamila Ross and Akino West of Rosie's Miami | Miami
Yield: 4 servings

Adapted by StarChefs | Month Year

INGREDIENTS:

Herb Gremolata:
1 bunch parsley, finely chopped
½ bunch mint, chiffonade (or any fresh herbs you prefer)
5 cloves garlic, grated finely
2 lemons, juiced and zested finely
1 cup good-quality olive oil
1 tablespoon salt

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

Crispy Mushrooms:
½ cup oyster mushrooms, torn into thin sections
½ cup shiitake mushrooms, cut into thin pieces
Canola oil
Salt

Charred Kale:
½ pound Tuscan kale, destemmed and hand-torn into medium-sized pieces
Salt

Poached Eggs:
4 large eggs
½ cup white distilled vinegar

To Assemble and Serve:
Parmigiano Reggiano, freshly grated
Cracked black pepper

METHOD:

For the Herb Gremolata:
In a mixing bowl, combine herbs, garlic, and lemon. Add olive oil and mix to combine. Season with salt. Reserve, periodically mixing to incorporate the oil.

For the Southern Polenta:
In a medium pot, bring 2 quarts water to a boil. In a separate bowl, mix grits and polenta. Slowly add to boiling water while continuously whisking, ensuring that it does not stick or settle to the bottom. Once it’s fully incorporated, reduce heat to low. Add butter until fully incorporated. Then add milk, cheese, and salt.

For the Crispy Mushrooms:
Add oil to a medium pan on low heat. Once pan is hot but not smoking, add mushrooms. Keep moving the mushrooms in pan until golden brown and crispy, then 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.

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 Herb Gremolata around the dish and on top of the Poached Egg. Grate Parmigiano Reggiano in a straight line on one side of the bowl. Finish with cracked black pepper on top of the Poached Egg. 

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