Savory Breakfast Polenta Bowl with Sautéed Mushrooms & Herbs

In a medium saucepan, bring 1 1/2 cups of broth to a boil over medium-high heat.

Gradually whisk in 1/2 cup polenta, stirring continuously to prevent lumps from forming.

Reduce heat to low and simmer, stirring frequently, for about 15 minutes until the polenta thickens.

Stir in 1/4 cup milk and continue cooking for another 5 minutes until creamy. Remove from heat.

Add 1 tablespoon butter and 2 tablespoons grated parmesan cheese to the polenta. Season with 1/4 teaspoon salt and a pinch of black pepper. Cover to keep warm.

While the polenta cooks, clean and slice 1 1/2 cups mixed mushrooms. Mince 2 cloves of garlic and chop the fresh herbs.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the mushrooms and cook without stirring for 2-3 minutes to develop a golden brown color.

Stir the mushrooms and continue cooking for another 2-3 minutes until they're browned all over.

Add the minced garlic, 1 teaspoon fresh thyme, and 1/2 teaspoon fresh rosemary. Cook for 1 minute until fragrant.

Add 1 cup baby spinach and cook until just wilted, about 1 minute. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Transfer to a plate and keep warm.

In the same skillet, heat 1 tablespoon olive oil over medium heat. Crack 1 egg into the pan and cook to your preferred doneness (about 3-4 minutes for a runny yolk).

Pour the warm polenta into a serving bowl. Top with the sautéed mushrooms and spinach mixture.

Place the fried egg on top and sprinkle with 2 tablespoons sliced green onions, 1/8 teaspoon red pepper flakes, and 1/2 teaspoon lemon zest.

Serve immediately while everything is still warm.