“Nobody tells this to people who are beginners, I wish someone told me. All of us who do creative work, we get into it because we have good taste. But there is this gap. For the first couple years you make stuff, i’ts just not that good. Its trying to be good. It has potential. But it’s not. But your taste, the thing that got you into the game, is still killer. And your taste is why your work dissapoints you. A lot of people never get past this phase, they quit. Most people I know who do interesting, creative work, went through years of this.We know our our doesn’t have this special thing we want it to have. We all go through this. And if you are just starting out or still in this phase, you gotta know its normal and the most important thing you can do is a lot of work. Put yourself on a deadline so that every week you will finish one story. It is only by going through a volume of work that you will close that gap. And your work will be good as good as your ambitions.”
– Ira Glass.
This is for anyone, who has ever, started anything new. Keep with it. Keep on doing your thing. There is a reason why you started. Remember this.
- 2 heaping cups mixed mushrooms, thinly sliced
- 1 shallot, thinly sliced
- Olive oil
- 1 teaspoon dried thyme
- 2-3 cups packed spinach leaves, roughly chopped
- 3/4 cup instant polenta
- 2 cups water, depending on how thick you like your polenta*
- 2 organic, free range eggs
- Water for poaching
- Salt and Pepper
- A few handfuls fresh chervill, roughly chopped
- Freshly grated lemon zest, for serving
- First, get your mushrooms going. Turn your oven on to broil and add a drizzle of olive oil to an oven proof pan over medium heat. Add the shallots and cook for a minute or two, then add the mushrooms. Stir in the thyme and cook until just tender, 5-10 minutes. Remove from heat, season with a little salt and pepper. Place under the broil to crisp up but be sure to keep on eye on these guys!
- With the mushrooms in the oven, bring two small pots of water to a boil (1 with enough water for your polenta, and one with enough water to poach your eggs). Feel free to season your polenta water with a dash of sea salt. Polenta and egg poaching came be tackled at the same time.
- Polenta: once water is boiling, stir in the chopped spinach and polenta then reduce heat to a minium and cook stirring almost constantly. The polenta is ready when it leaves the sides of the pan but is still runny. Add more water if it seems too dry, before serving stir in a drizzle of olive oil or butter.
- Poached eggs: reduce water to a low simmer, crack the egg into a small ramekin and then pour into simmering water. Give the water a swirl with the end of a wooden spoon then leave to egg to cook. 3 – 3 1/2 minutes and its done. Remove with a slotted spoon and dry on kitchen towl. Repeat for desired amount of eggs.
- Assemble: Place polenta in the bottom of a bowl, top with now crispy mushroom shallot mixture, top with your perfectly poached egg. Grate over a little fesh lemon zest, add the chevril and some fresh cracked pepper. You’re done!