PARMESAN POLENTA WITH EGGS AND ROASTED MUSHROOMS
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
Provided by COOKGIRl
Categories Corn
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- 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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Mrahim
[email protected]This is a great recipe for a special occasion brunch.
Yaqoob Bugti009
[email protected]I love the combination of flavors and textures in this dish.
Nagina Umer
[email protected]This is a great recipe for a quick and easy weeknight meal.
tia ederingron
[email protected]I'm not a big fan of polenta, but this recipe changed my mind. The polenta was creamy and flavorful, and the eggs and mushrooms were cooked perfectly.
Mansoor Bhatti
[email protected]This is a great recipe for a special occasion brunch. It's elegant and delicious.
Carol Meintjies
[email protected]I love that this recipe is so customizable. I can add or remove ingredients to suit my own taste.
Asif Jiskani
[email protected]This dish is so versatile. I've made it with different types of mushrooms and cheeses, and it's always delicious.
Nomaan Usman
[email protected]I'm always looking for new ways to cook polenta, and this recipe is a winner. The combination of flavors and textures is amazing.
Mary Furman
[email protected]This is a great recipe for a quick and easy weeknight meal. I love that I can have it on the table in less than 30 minutes.
KING OF WORLD
[email protected]I've made this recipe several times and it always turns out great. The polenta is always creamy and flavorful, and the eggs and mushrooms are always cooked perfectly.
Fakhar Lakha
[email protected]This dish is so easy to make and it's always a crowd-pleaser. I love serving it for breakfast, lunch, or dinner.
Jamal Jan
[email protected]I'm not a big fan of mushrooms, but I loved them in this dish. They were roasted to perfection and added a delicious savory flavor.
Aliza Anaiya
[email protected]This recipe is a keeper! I love the creamy polenta and the roasted mushrooms. I've made it several times and it's always a hit with my family and friends.
Odane Paige
[email protected]I made this dish for a brunch party and it was a huge hit! Everyone loved the combination of flavors and textures. I will definitely be making this again.
ISSAR
[email protected]This was a great way to use up some leftover polenta. I added some chopped sun-dried tomatoes and spinach to the polenta before baking it, and it turned out amazing!
Adil Warraich
[email protected]I love this recipe! It's so easy to make and always turns out perfectly. The polenta is always creamy and flavorful, and the eggs and mushrooms add a delicious touch. I've even made it for my friends and they all loved it.
Adan Ontiveros
[email protected]This recipe was easy to follow and the dish turned out great! The polenta was creamy and cheesy, and the eggs and mushrooms were cooked perfectly. I served it with a side of roasted vegetables and it was a hit with my family.
Kyra Wilbourn
[email protected]I'm not a big fan of polenta, but this recipe changed my mind. The polenta was light and fluffy, and the combination of flavors was amazing. I especially loved the crispy roasted mushrooms.
Odunayo Titilayo
[email protected]This dish was absolutely delicious! The polenta was creamy and flavorful, the eggs were perfectly cooked, and the roasted mushrooms added a savory umami flavor. I will definitely be making this again.