Polenta nests

Name: Polenta nests - Marioara J.
Ingredients: corn flour approx. 300 g; cold water approx. 1000 ml; iodized salt; olive oil; sheep cheese; champignon mushrooms; quail eggs.

Appetizers - Polenta nests by Marioara J. - Recipia

Polenta nests are something I make quite often when I crave something hearty but not too complicated. Most of the time, I prepare them in the evening when I get home late and don't feel like reinventing the wheel, but I also don't want a boring dinner. They turn out best when the mushrooms are large enough to fit a quail egg inside. They've even made an appearance at breakfast a few times, especially on weekends when everyone has the patience to arrange them on a plate and enjoy them calmly. Quick Info Total time: approx. 55 minutes Preparation time: 10 minutes Cooking/baking time: 35 minutes for the polenta + 10 minutes in the oven Servings: 4-5, depending on the size of the nests Difficulty: easy Recipe type: dinner or breakfast Ingredients - 300 g cornmeal - 1000 ml cold water - Iodized salt (to taste) - 1 teaspoon olive oil - 1 teaspoon cornmeal (to start) - Sheep cheese (to preference) - Champignon mushrooms (one for each nest; choose large mushrooms) - Quail eggs (one for each nest) - Thyme (for flavoring the mushrooms) - A little olive oil (for roasting the mushrooms) Preparation method 1. Bring the water to a boil in a cauldron or a pot with a double bottom. Add one teaspoon of olive oil, one teaspoon of cornmeal, and one teaspoon of salt. 2. When the water is boiling, sprinkle the remaining cornmeal in a rain-like manner, stirring continuously with a wooden spoon to avoid lumps. 3. After incorporating the cornmeal, cover with a lid, turn off the heat, and let the polenta cook covered for about 35 minutes. If you want it to be firmer, don't rush this step. 4. Meanwhile, clean the champignon mushrooms and detach their stems. Place the caps in a baking dish or heat-resistant bowl, drizzle with a little olive oil, sprinkle with salt and thyme. Bake them in the oven until they soften a bit (about 10 minutes at 180°C). 5. Remove the baked mushrooms and let them cool slightly. Prepare a clay dish or a tray with separate compartments (like for muffins) or use any tray where you can 'squeeze' the nests without them tipping over. 6. Take the cooked polenta and place a ball in each compartment of the tray, then gently flatten it to form a small nest. In each nest, place a mushroom cap, with the hollow side facing up. 7. Carefully crack a quail egg into each mushroom cap. 8. Sprinkle sheep cheese over the egg and mushroom, depending on how salty or creamy you want it to be. 9. Place the tray in the preheated oven at 180°C for about 10 minutes, until the eggs set. 10. Serve the nests hot, plain or with finely chopped green onions, to taste. Why I make this recipe often This recipe easily becomes a routine because it doesn't require complicated techniques and doesn't dirty too many dishes. It's quite filling and can be quickly modified based on what I have in the fridge. The polenta serves well instead of bread, and the nest part with mushroom and quail egg completely changes the usual texture of simple polenta. Tips and variations Tips - Don't skip the step of roasting the mushrooms before filling them. If you put them in raw, they release water and the final texture won't be good. - A double-bottomed pot or cauldron is important to prevent the polenta from sticking, especially for larger quantities. - If you have individual clay dishes, you can make the nests directly there. They stay warm longer. Substitutions - You can use feta cheese or grated cheese if you don't have sheep cheese. - Quail eggs can be replaced with half a chicken egg if you don't have anything else, but the size of the nest will need to be adjusted. Variations - You can also add a little sour cream over the cheese if you want something creamier. - Thyme can be replaced with oregano or dried basil. - If you want a splash of color, add chopped roasted peppers into the polenta or as a topping before baking. Serving ideas - They pair well with green onions or fresh radishes. - They are also good as a warm snack for a meal with multiple guests. - For breakfast, serve alongside a salad of tomatoes and cucumbers. Frequently asked questions 1. Can I use leftover polenta from another meal? Yes, but it needs to be firm enough for the nests to hold their shape. If it's too soft, it won't have structure and won't support the mushroom. 2. What can I substitute for quail eggs? You can use half a chicken egg, but you need to have large mushrooms so that the egg fits without spilling over. 3. What kind of mushrooms are best? Large champignons with a round cap. Small ones won't work because there's no room to crack the egg inside. 4. What can I do if I don't have a clay dish or special tray? You can use any regular tray, even a loaf or muffin tray, if you arrange the polenta so that the nests stay relatively upright. 5. Can I make the recipe without cheese? Yes, but the final taste will be simpler. You can sprinkle a little salt and herbs on top for more flavor. Nutritional values Approximately, per serving: - Calories: 200-250 kcal - Protein: 8-10 g (from egg and cheese) - Carbohydrates: 30-35 g (mostly from polenta) - Fats: 7-12 g (from cheese, egg, and oil) The values are indicative and can vary depending on the type of cheese and the amount used. Simple polenta has few fats, but sheep cheese and eggs add caloric density. Storage and reheating Polenta nests do not keep very well for the next day, especially if the eggs were cooked 'just right'. It's best to eat them fresh. If there are leftovers, they can be stored in the fridge covered, but the texture will be firmer after reheating. They can be reheated in the oven or microwave, but the polenta becomes harder. For a better texture, sprinkle with a little water before reheating.

Polenta nests

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