Polenta with mushroom 'ragu', poached farm egg, & garlic breadcrumbs
Bread
Italian cuisine
Sunday Brunch is one of my favorite ways to catch up with friends: a big, lazy meal in a sunny bistro, plenty of hot coffee, maybe a mimosa or two, whiling away the hours over good food and great conversation. But it's February. It's gray and wet and horribly cold. I want to stay in, but I still want the comfort and warmth of a big brunch-y meal. This polenta is the perfect brunch dish. In fact, it's the perfect breakfast-lunch-or-dinner dish.
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