Wednesday, January 03, 2018

Brunch Inspiration from the Evergreen State

This turned out to be one of the tastiest dishes I have ever created, and also a special long-distance dedication to my friend whom I lovingly call Dr. Bob. He recently went to brunch at a restaurant called Luna in Spokane and had a dish similar to this and shared the idea with me. My version is Butternut Squash and Parmesan Polenta Topped with Local Curried Winter Squash Sausage from Mace Chasm Farm, Sautéed Baby Bella Mushrooms and Sweet Onions, and Poached Eggs. And I made the polenta and the poached eggs in my magic pot! ALL THE YUM!!

IP Butternut Squash and Parmesan Polenta with Sautéed Sausage, Mushrooms, and Onions and Poached Eggs

2 cups frozen cubed butternut squash
4 1/2 cups water
1 bay leaf
1 1/2 teaspoons salt
1/2 teaspoon black pepper
4 tablespoons butter
1 cup instant polenta
1 cup shredded Parmesan
2 tablespoons olive oil, divided
1 lb. sausage (I used a curried winter squash variety), casings removed
1 large sweet onion, chopped
2 cloves garlic, peeled and minced
1 lb. sliced Baby Bella mushrooms
1 teaspoon chopped dried rosemary
1/2 teaspoon dried thyme
pinch of red pepper flakes
seasoned salt and black pepper, to taste

4-8 eggs (to be poached)

Add the squash, water, bay leaf, salt, and black pepper to the IP liner. Cook on manual for five minutes, release immediately, remove the bay leaf, and puree in the pot with an immersion blender. Add the butter, switch the pot to high saute and bring to a boil. Whisking constantly, add the polenta gradually, then turn off the pot. Keep whisking until the polenta thickens and starts to come away from the sides of the liner. Whisk in the Parmesan. Set aside.

To a large skillet, add a tablespoon of olive oil and cook the sausage, breaking it up as you go, until browned. Remove the sausage from the skillet, and add the other tablespoon of olive oil to the pan. Cook the onions, garlic, and mushrooms with the rosemary, thyme, and red pepper flakes until the vegetables are tender and starting to color. Season to taste with seasoned salt and black pepper. Add the reserved sausage to the mushroom and onion mixture. 

Divide the reserved polenta into four portions and top each with a quarter of the sausage, mushroom, and onion mixture, and one or two poached eggs. (I poached my eggs in the IP for two minutes on steam with an instant release.)

No comments: