Your daily source for what to cook, bake, eat & drink! A crowdsourced publication and community curated by Julie Resnick and The Feedfeed Editorial Team, with event spaces and studios in Bushwick and LA. Supporters of great content creators, good brands and sustainability minded organizations. Editorial Team - Julie and Dan Resnick, Jake Cohen, Molly Adams, Rachel Gurjar, Sahara Bohoskey, Rachel Dolfi and more...
By @jakecohen We're all about comforting bowls of polenta and this one topped with beautiful golden brown mushrooms and a perfectly poached egg takes the cake. Jake's secret to light and fluffy polenta? Soak it in the fridge overnight in a mix of milk and salt. It won't cook the polenta, but it will force it to take on moisture and flavor, which will result in a light and creamy texture. He also cooks the polenta in a double boiler to prevent scorching on the bottom.
Ingredients Needed:
2 1/2 cups whole milk 3/4 cup polenta 3/4 teaspoon kosher salt, plus more to taste 4 tablespoons unsalted butter, divided 2 tablespoons olive oil 12 ounces mixed mushrooms, roughly torn 4 sprigs thyme 1 Serrano chile, thinly sliced 2 eggs, poached or fried
