Unicorn Horn

I get that 99.9% of the things I cook are not things you can just pull out of your pantry and, voila, dinner! That is due in part to my extreme Type A Style weekly planning and the lack of children I have biting my ankles for dinner. Ankle biters change the cooking game. It’s all “WATCH OUT FOR THAT PAN, EAT YOUR PEAS, DON’T PUT THAT DOWN YOUR PANTS, NOT IN MY HAIIIRRRR!!”

I’ve seen kids. I know the drill. And while you might read this recipe and still think I’m smoking unicorn horns to think this is a week night dinner for parents, I’d just like to say that I believe in you, and your ability to make this in under 30 minutes. I also believe in sedating children when they become too rowdy. Did I mention that I’m type A?

It’s clear that I am not a mother, and have no idea what I am talking about.

Pass the unicorn horn, please.

Poached Eggs, Parmesan Polenta and Mushroom Bacon Ragout

2 tablespoons unsalted butter
3 strips bacon
2 tablespoons olive oil
onion, minced
1 clove garlic, minced
1/2 pound mushrooms
Salt and freshly ground black pepper
freshly chopped parsley
1 cup peas
1/8 cup sherry vinegar
2 eggs
1 tablespoon vinegar

Fry the bacon, remove to drain. Add butter to pan. Cook onion and garlic until slightly soft, 2 to 3 minutes. Add mushrooms, cook until soft, about 10 minutes. Remove pan from heat, and add the sherry vinegar.

In a separate pot, bring a full pot of water to boil. Add the vinegar. Drop the egg into the water, turn off the heat, and cover. Cook for 3 minutes, then remove with a slotted spoon.

Return the pan of mushrooms to the heat, and cook down for 1 minute. Add parsley, peas, and chopped bacon. Serve over parmesan polenta, with the poached egg on top.

Parmesan Polenta

5 cups milk
1 cup coarse grain polenta
1/2 cup freshly grated Parmesan cheese
2 tablespoons heavy cream
1 tablespoon unsalted butter
Coarse salt and freshly ground black pepper

In a large, deep saucepan bring milk to a simmer over medium-high heat. Add polenta in a slow, steady stream to the simmering liquid. Stir constantly. Reduce heat to medium, cook until thickened about 10 minutes. Remove pan from heat and stir in cheese, heavy cream, and butter. Season with salt and pepper.