Creamy Polenta with Forest Mushrooms - milk

Method

• In a large pot, bring the milk to a boil.
• Add the sage and garlic, season with some salt and pepper, then pour in the polenta.
• You should season the polenta while it is cooking, so try to estimate how much salt the finished dish will need.
• If you are not sure, be conservative with your guess.
• Stir the polenta constantly.
• When it has thickened, remove it from the heat.
• (You can make the polenta up to 3 days ahead; let cool and then store, covered, in the refrigerator.)
• Preheat the oven to 350F.
• In an oven-safe casserole, combine the cooked polenta, cream, and 1 cup water.
• Let the polenta heat up in the oven, stirring it every 5 minutes or so.
• (Dont worry if it gets brown and crispy; that just makes the polenta taste better.)
• Taste for seasoning, and add more salt and pepper as needed.
• Let it cook in the oven for 1520 minutes.
• While the polenta is in the oven, melt 1 tablespoon of the butter in an oven-safe saute pan over medium-high heat; then add the mushrooms and cook, stirring, for several minutes.
• Season to taste with salt and pepper.
• Add the sprig of thyme, remove from the heat, and place the pan in the oven with the polenta.
• Melt the remaining 2 tablespoons butter in a large saute pan over medium heat.
• Gently crack the eggs into the melted butter, being careful not to break the yolks.
• Cook slowly until the whites are set and the yolk is firm but still soft, about 90 seconds.
• Remove the pan from the heat immediately.
• To serve, divide the polenta among 4 shallow bowls.
• Add some of the roasted mushrooms and a slice of the Cirrus cheese.
• Top with one egg sunny-side up and sprinkle with chives.