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Porcini Broth with Soft Polenta

Saturday, September 12th, 2009

Porcini Broth with Soft Polenta Aquacotta Jody Adams Michela´s Cambridge MA This is one of the most comforting dishes imaginable, with the creamy polenta and an aromatic serving broth as the foils to a poached egg. Add a second egg and serve with a tossed salad and some crusty bread for a casual supper. Serves [...]

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Tags: Cooked Eggs, Creamy Polenta, Crusty Bread, Cup Polenta, Dried Porcini Mushrooms, Extra Virgin Olive Oil, Freshly Ground Black Pepper, Ground Corn Meal, Jody Adams, Marsala Wine, Medium Saucepan, Pecorino Romano Cheese, Poached Egg, Poached Eggs, Salt And Pepper, Soup Bowls, Tablespoon Vinegar, Taleggio, Vinegar And Salt, Virgin Olive Oil
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Porcini Broth with Soft Polenta

Friday, July 3rd, 2009

Porcini Broth with Soft Polenta Aquacotta Jody Adams Michela´s Cambridge MA This is one of the most comforting dishes imaginable, with the creamy polenta and an aromatic serving broth as the foils to a poached egg. Add a second egg and serve with a tossed salad and some crusty bread for a casual supper. Serves [...]

Read More ...

Tags: Cooked Eggs, Creamy Polenta, Crusty Bread, Cup Polenta, Dried Porcini Mushrooms, Extra Virgin Olive Oil, Freshly Ground Black Pepper, Ground Corn Meal, Jody Adams, Marsala Wine, Medium Saucepan, Pecorino Romano Cheese, Poached Egg, Poached Eggs, Salt And Pepper, Soup Bowls, Tablespoon Vinegar, Taleggio, Vinegar And Salt, Virgin Olive Oil
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