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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
