Breakfast Polenta with Wild Ramps + Mushrooms




Ramps are here!  We had a nature filled weekend, with some brunch and plant hunting at Terrain followed by an afternoon at Longwood Gardens.  Once I get my film developed and scanned I'll do a post just about Longwood, it was so beautiful.

The ramp season was a little later than we remember last year.  We were buying them at the Union Square Green Market right around Easter, so naturally we were anxious to get our hands on some as soon as we could.  We made a trip to Green Aisle Grocery for the ramps that were locally picked.  Green Aisle is tiny little grocery store in Passyunk that has some of the best products we've found in Philly.  Robert's about to be off for another couple of weeks in Texas so I made sure we would fit in this recipe beforehand, ramps could be gone by the time he's back.  

He came up with the polenta and ramp combination a while ago, and once I tried it I had a very serious wow this is the most delicious thing I've ever eaten moment.  He cooked the stems separately with the mushrooms, and sautéed the greens on their own.  The polenta was simple, no cheese and mixed with salt pepper and butter.  He topped it all off with a poached egg, naturally.  Everything tastes just a little bit better with an egg on top no?



Breakfast Polenta with Wild Ramps and Mushrooms
serves 2 generously

1/2 cup polenta
2 cups water
1 bunch of ramps, cleaned thoroughly, with greens separated and the bulbs diced
1 cup mushrooms, diced
1 tablespoon butter
1 tablespoon olive oil, divided
2 eggs, poached
Salt and ground black pepper

  • To prepare polenta, bring 2 cups of water to a boil in a medium sauce pan.  Once boiling add about a teaspoon of salt.  Slowly pour in polenta, whisking constantly.  Continue to whisk vigorously until the polenta begins to thicken and does not stick to the bottom of the pot.  Reduce heat to low, cover and cook for 30 minutes-stirring vigorously every 10 minutes.  
  • After 30 minutes, remove from heat and stir in 1 tablespoon butter, salt and pepper to taste.  
  • Heat 1/2 tablespoon olive oil in skillet over medium heat.  Add diced mushrooms, seasoning with salt and pepper.  Cook until mushrooms are releasing liquid, stirring occasionally for about 5 minutes.  Add in diced ramp bulbs.  Continue cooking for another 2 minutes.  
  • For the ramp greens, prepare a small skillet with 1/2 tablespoon olive oil over medium heat.  Sautée the ramps until tender, about 2 minutes, you'll notice the ramps wilt very quickly and there's no need to over cook them.  
  • In the meantime, poach two eggs to your liking. To assemble, pour about 1 cup of polenta onto a plate or bowl, make a small mound in the center and fill with half of the mushroom mixture.  Top with a poached egg and ramp greens.