Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Parmesan Polenta With Eggs and Roasted Mushrooms Recipe
    Lost? Site Map

    Parmesan Polenta With Eggs and Roasted Mushrooms

    Parmesan Polenta With Eggs and Roasted Mushrooms. Photo by Starrynews

    1/1 Photo of Parmesan Polenta With Eggs and Roasted Mushrooms

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Cookgirl's Note:

    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

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat oven to 475.
    2. 2
      Slice the mushrooms in half.
    3. 3
      Toss mushrooms with oil, pepper flakes (if using), and salt on a baking sheet.
    4. 4
      Spread in single layer and roast until browned for 10 minutes.
    5. 5
      Meanwhile, whisk polenta, milk, water, and salt together in saucepan, cover and bring to a boil over medium heat.
    6. 6
      After reaching a boil, turn heat to low and let sit with lid cracked for 15 minutes.
    7. 7
      While polenta is cooking, heat nonstick skillet over medium heat and crack the eggs carefully into the pan.
    8. 8
      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.
    9. 9
      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!

    Ratings & Reviews:

    • on April 14, 2013


      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

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Parmesan Polenta With Eggs and Roasted Mushrooms

    Serving Size: 1 (404 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 537.2
    Calories from Fat 285
    Total Fat 31.7 g
    Saturated Fat 10.1 g
    Cholesterol 310.7 mg
    Sodium 815.0 mg
    Total Carbohydrate 37.8 g
    Dietary Fiber 4.5 g
    Sugars 5.1 g
    Protein 29.3 g

    Ideas from


    Over 475,000 Recipes Network of Sites