Parmesan Polenta With Eggs and Roasted Mushrooms

Recipe by COOKGIRl
READY IN: 35mins




  • 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!