Savory Mushroom and Herb Breakfast Polenta
15min
30min
4
385
Chef's Note
For extra richness, try stirring in a spoonful of mascarpone cheese to the polenta just before serving. You can prepare the mushroom mixture a day ahead and reheat it gently while the polenta cooks for a quicker morning preparation.
Tags
Ingredients
1 cup polenta (coarse cornmeal)
3 cups water
1 cup vegetable or chicken broth
1 teaspoon salt
8 ounces mixed mushrooms (cremini, shiitake, button)
2 tablespoons olive oil
2 cloves garlic
1 tablespoon fresh thyme leaves
1 teaspoon fresh rosemary
2 tablespoons butter
1/3 cup parmesan cheese, grated
4 large eggs
2 stalks green onions, sliced
1/2 teaspoon black pepper
Instructions
- 1
Clean and slice 8 ounces of mixed mushrooms. Mince 2 cloves of garlic and chop the fresh herbs.
- 2
In a medium saucepan, bring 3 cups of water and 1 cup of broth to a boil with 1 teaspoon of salt.
- 3
Slowly whisk in 1 cup of polenta, stirring continuously to prevent lumps. Reduce heat to low.
- 4
Simmer the polenta for 20-25 minutes, stirring frequently until it thickens and becomes creamy. Add more water if it becomes too thick.
- 5
While the polenta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- 6
Add the sliced mushrooms to the hot skillet and cook without stirring for 2-3 minutes to allow them to brown.
- 7
Stir the mushrooms and continue cooking for another 3-4 minutes until golden brown.
- 8
Add the minced garlic, 1 tablespoon of thyme leaves, and 1 teaspoon of rosemary to the mushrooms. Cook for 1 minute until fragrant.
- 9
Season the mushrooms with salt and black pepper to taste, then set aside.
- 10
In a separate non-stick skillet, fry 4 eggs to your preferred doneness (sunny-side up or over-easy works well).
- 11
When the polenta is done, stir in 2 tablespoons of butter and 1/3 cup of grated parmesan cheese until melted.
- 12
Divide the polenta among four bowls, top each with a portion of the herb mushrooms and a fried egg.
- 13
Garnish with sliced green onions and additional black pepper.
Nutrition Information (per serving)
385
15g
32g
23g
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