Soups (non-Asian), Other Main Dishes, Breakfast Foods
Recipe:
Remember this: Incline on 9th - a superb casual restaurant up in the West Bottoms of KC. Got a version of this on a whim and came home and made it mine 2 days later. There's a lot of room for flexibility, so be confident that you can make what you have work! Here you go....
Giving rough amounts for two people
2 c Cheesy Polenta* (grits) - your recipe or I have one in Side Dishes
1 sausage - Incline on 9th used Andouille; I used one of our Smoked Chorizos; or use Italian... anything you like, precooked or not
2-3 t olive oil
big pile of sliced mushrooms (2 cups?) - I used shiitakes
miso broth**
1/2 - 1 cup finely sliced cabbage
2 eggs, poached or fried to your liking
pickled jalapenos or chili crisp or whatever sumthin' sumthin' strikes your fancy
Slice sausage and brown in skillet. Remove to plate and add mushrooms to the same skillet with a little olive oil - fry them fairly hot. You can brown shiitakes if you can resist stirring too often - extra yummy!
When ready to eat, put polenta in bottom of your bowls, sprinkle sausage, mushrooms, and cabbage on top. Add egg and pour broth over all. Add your sumthin' somethin' and enjoy!
*For my first batch I made the polenta, then immediately used it (still hot from the pan ) in the soup - it kind of dissolved into the mix, which was tasty. If you want it more like Incline's (or what I'll do when I have leftover polenta): take the polenta out of the fridge and cut two 3/4" thick slabs. Put them in your bowls and microwave on low to heat evenly through right before you're ready to construct the bowls.
**For miso broth, fill your bowls about about halfway with water and pour into saucepan. Add and heat. Keep on low simmer until ready to serve.
1 T miso
2-3 T soy sauce
optional: 1 t Better Than Bouillon in your favorite flavor
