Acquacotta

Broth:
- 1 ounce dried porcini mushrooms, reconstituted in 1 cup warm water, coarsely chopped (soaking liquid reserved)
- 4½ cups Chicken Stock
- ¾ cup dry Marsala
- Kosher salt and freshly ground black pepper
- 2½ cups water
- Kosher salt and freshly ground black pepper
- ½ cup coarsely ground cornmeal
- 2 tablespoons freshly grated Parmesan
- 1 tablespoon distilled white vinegar
- 4 extra-large eggs
- 1 teaspoon vegetable oil
- ¼ pound Taleggio, trimmed of rind and cut into 12 pieces
- Freshly ground black pepper
- 4 teaspoons truffle oil (optional)
Instructions:
This is an unabashedly luxurious reworking of the hot-water-goes-over-the-starch-and-egg technique.
- Combine the chopped porcini, soaking liquid, chicken stock, and Marsala in a medium saucepan over medium heat. Bring to a boil, reduce heat to a simmer, and cook for 45 minutes. Season with salt and pepper. If you like a clear soup, strain out the mushrooms; if not, leave as is. Keep warm.
- Meanwhile, bring 2½ cups of water to a boil in a medium saucepan. Add ¾ teaspoon salt and then add the polenta in a slow, steady stream through your fingers, whisking constantly with the other hand so it doesn’t clump up. If you get any lumps, mash them against the side of the pot with a wooden spoon and keep stirring. Lower the heat to a simmer and cook, stirring frequently, until the polenta is thick and shiny and begins to pull away from the sides of the pan, about 30 minutes. Regulate the heat as necessary so the mixture doesn’t boil over or cook too quickly. Stir in the Parmesan. Season with salt and pepper. Cover and keep warm.
- Bring a small pot or skillet of water to a boil. Add the vinegar and season with salt. Lower the heat to a simmer. Crack an egg into a teacup. Tilt the cup and slowly lower it into the simmering water. When the egg is covered with water, tip the cup and release the egg. Repeat with the other 3 eggs. Poach the eggs until the whites are set, 3 to 4 minutes. While the eggs are poaching, rub a small baking dish or deep plate with the vegetable oil. Scoop the eggs out with a slotted spoon and transfer to the dish. Set aside.
- Meanwhile, preheat the oven to 350°F.
- Divide the polenta among four large warm ovenproof soup bowls. Set 3 pieces of Taleggio on the polenta in each bowl and put a poached egg on top. Sprinkle the eggs with salt and pepper. Put the bowls in the oven until the eggs are heated through, about 4 minutes.
- While the eggs are heating, bring the porcini broth back to a simmer. Remove the bowls from the oven. Pour the hot broth into the bowls around the polenta. Drizzle with the truffle oil, if using. Serve immediately.