Organic herbs 2 organic eggs ½ cup organic instant polenta maize meal
Mascarpone-Parmesan blend 1 cup organic cherry tomatoes
Organic savory compound butter
Italy’s iconic hearty sauce loses the meat—but keeps the comfort—in this mushroom ragù. Fresh mixed mushrooms and dried shiitakes
Soak shiitakes Preheat oven to 425 degrees. Chop shiitakes into smaller pieces and place in a small bowl. Add ⅓ cup hot water (tap water is fine) to shiitakes. Stir and let soak.
Prep mushrooms Wipe cremini and white button mushrooms with a paper towel. Slice mushrooms into about 1/2-inch pieces. Halve grape tomatoes. Destem rosemary and mince leaves; reserve for later (see Step 5)
Cook ragù Heat a large sauté pan over medium heat. Add savory compound butter; warm 2 minutes. Add sliced mushrooms and rehydrated shiitakes with soaking liquid. Season with salt. Cook 5 minutes, stirring occasionally. Add tomatoes to pan. Stir and reduce heat to medium-low. Simmer ragù. Salt and pepper to taste.
Cut Brussels sprouts Cut off ends of Brussels sprouts then cut in half from top to bottom. Place in a medium bowl. Toss with about 2 tablespoons olive oil, salt, and pepper. Spread on a foil-lined baking sheet. Roast 10 minutes. Remove and return to bowl. Shake up sherry vinaigrette base and drizzle to taste, reserving some for garnish.
Cook polenta Meanwhile, bring 1½ cups water to boil in a medium pot. Add maize meal and whisk to combine. Remove from heat. Continue whisking vigorously until polenta thickens, about 1 minute. Stir in mascarpone-Parmesan blend and half of the minced rosemary. Salt and pepper to taste. Cover to keep warm.
Baste eggs Heat about 2 tablespoons olive oil and remaining rosemary in a medium non-stick pan over medium heat. Gently crack both eggs into hot pan, careful not to break yolks. Baste eggs with warm rosemary oil (see Pro Tip) as they cook. Cook until desired level of doneness is achieved. Pro Tip: Baste eggs by spooning on rosemary oil as eggs cook. Repeat occasionally until eggs reach desired doneness.
Chop parsley Destem parsley and roughly chop leaves.
Plate your dish Divide polenta between plates. Top with mushroom ragù, then fried egg. Serve roasted Brussels sprouts around polenta. Garnish with chopped parsley. Drizzle with sherry vinaigrette to taste. Enjoy!