Creamy, Truffled Parmesan Polenta, Poached Egg & Sautéed Spinach
- 1 Shallot, minced
- 1/4 cup Heavy Cream
- 1 T Olive Oil
- 1/4 cup Parmesan, shredded
- 2 cups Chicken Stock
- 2 tsp Truffle Oil (optional)
- 2 cups Water
- 1 T Lemon Juice
- 1 cup Polenta
- Kosher Salt & Pepper to taste
Sauté shallot in olive oil on medium heat until soft, about 3 minutes. Add stock & water; bring to simmer. Using a whisk and stirring in one direction, slowly add polenta. Cover, reduce heat to medium low and simmer for about 30 minutes, stirring frequently (especially the first 10 minutes.) Add remaining ingredients, adjust seasoning & serve.
- 4 Eggs, very fresh and cold
- 2 T White Vinegar
- 1T Kosher Salt
Fill an 8" sauté pan with water. Add vinegar and salt; bring to simmer. Crack eggs into bowl (check for shells) and pour into pan. Simmer to desired doneness, about 4 minutes for soft poach. Remove from pan with slotted spatula.
- 1 Bunch Fresh Spinach leaves, washed thoroughly
- 1 T Olive Oil
- 2 tsp Kosher Salt
Heat olive oil to medium high, add salt to pan, then the spinach. Sauté until wilted, about 4-5 minutes. Serve.
Pour about ½ cup of polenta into center of a pasta plate/bowl. Create bed of spinach on top, then place one poached egg on top. Garnish with shredded parmesan, chopped parsley and fresh ground pepper. Serve.
About Ric Pielstick, Chef and Co-owner of the Chanric Inn in Calistoga
Ric Pielstick is the chef and co-owner, along with Channing McBride, of The Chanric Inn, Calistoga, Napa Valley, CA. He has worked in the food & beverage / hospitality industry for over 15 years, including the opening and management of the Bel Air Restaurant at the Grand Hyatt Taipei, Taiwan. He has a Bachelor of Arts degree in Chinese Language & Literature from the University of Washington and holds a diploma in the Art of Cooking from the Art Institute of Seattle.
The Chanric Inn - Napa Valley California
1805 Foothill Blvd., Calistoga, CA 94515
877.281.3671 or 707.942.4535