Parmesan Polenta With Eggs and Roasted Mushrooms
photo by Starrynews
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
2-3
ingredients
- 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
- 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!
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RECIPE SUBMITTED BY
COOKGIRl
United States