Recipe by COOKGIRl
Enough for three as a main course. I served this with a tossed salad and bread. Makes for an easy weeknight meal except for the minor annoyance of having to use three dishes to prepare this. If you want, skip the salad and serve the mixture over raw or lightly wilted greens. From thekitchn.com
Top Review by Starrynews
Yum, this is a great easy dish! We loved the use of roasted mushrooms, and I can totally see adding other roasted veggies - I am definitely keeping that in mind for when the garden is abundant! Thanks for sharing. Veggie Swap 57
- 1 lb mushroom (I used cremini)
- 1⁄8 cup olive oil
- 1⁄4 teaspoon chili pepper flakes (which I skipped)
- 1⁄4 teaspoon coarse salt
- 1⁄2 cup polenta
- 1 cup milk
- 1 cup water
- 1 pinch salt
- 1⁄3 cup freshly grated parmesan cheese (reduced from 1/2 cup) or 1⁄3 cup pecorino romano cheese (reduced from 1/2 cup)
- 3 eggs
- cracked black pepper
- chives (to garnish)
Directions See How It's Made
- Preheat oven to 475.
- Slice the mushrooms in half.
- Toss mushrooms with oil, pepper flakes (if using), and salt on a baking sheet.
- Spread in single layer and roast until browned for 10 minutes.
- Meanwhile, whisk polenta, milk, water, and salt together in saucepan, cover and bring to a boil over medium heat.
- After reaching a boil, turn heat to low and let sit with lid cracked for 15 minutes.
- While polenta is cooking, heat nonstick skillet over medium heat and crack the eggs carefully into the pan.
- Cook about a minute and then add a few tablespoons of water to the skillet. Water will sizzle - cover so the yolks steam and set to your liking. We don't like runny eggs, so I cooked them for a full three minutes.
- Stir Parmesan into polenta, plate on a dish, spoon mushrooms over and top with egg. Sprinkle with freshly ground black pepper and garnish with snipped chives. Eat and enjoy!