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Creamy Polenta with Wild Mushrooms,
Sunny-Side-Up Eggs and Red Hawk Cheese

Joey Altman, Bay Cafe
Serves 4

2 Tbsp        butter
½ cup         finely chopped spring onion
1 cup          polenta
4 cups        water
1 cup          milk
                  salt & pepper to taste
1 Tbsp        extra virgin olive oil
1 Tbsp        butter
2 cups        chopped wild mushrooms
                  salt and pepper to taste
4                farm fresh eggs
1 Tbsp        extra virgin olive oil
1 Tbsp        butter
                  4 ¼” wedges of red hawk cheese

In a heavy bottom saucepot on medium heat, cook the spring onions with 2 tablespoons of butter until very tender and translucent, stirring frequently. Add the water and milk and season to taste. Bring to a simmer and then stir in the polenta. Lower the heat to a low simmer and cook for 1 hour or longer, stirring occasionally and adding water if the polenta gets to thick. It should be the consistency of medium thick batter. Season again to taste and then keep covered and warm.

In a sauté pan on medium-high heat cook the mushrooms in the olive oil and season to taste. Keep warm until ready to serve.

In a skillet on medium heat cook the eggs in the oil and butter.  When the eggs are ready, place a small mound of the polenta on each plate.  Top with some of the mushrooms and a piece of the cheese and finally the egg on top. Sprinkle a little more salt and pepper on top and serve.

From the 2009 Artisan Cheese Festival

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