Savory Breakfast Polenta with Caramelized Mushrooms & Poached Eggs

Slice the mushrooms into even pieces. Mince 2 garlic cloves and strip 1 teaspoon of fresh thyme leaves from stems.

In a medium saucepan, bring 1 cup water and 1/2 cup vegetable broth to a boil. Slowly whisk in 1/3 cup polenta to avoid lumps.

Reduce heat to low and simmer the polenta, stirring frequently for 15-20 minutes until thick and creamy. Add more water if it becomes too thick.

When polenta is almost done, stir in 1 tablespoon nutritional yeast, 1/4 teaspoon salt, and a pinch of black pepper. Cover and keep warm.

Meanwhile, heat a non-stick skillet over medium heat. Add 2 teaspoons ghee and let it melt.

Add the sliced mushrooms to the skillet in a single layer. Let them cook undisturbed for 3-4 minutes until they begin to brown.

Stir the mushrooms and continue cooking for another 3-4 minutes until caramelized. Add minced garlic and thyme, cooking for 1 minute until fragrant.

Season mushrooms with a pinch of salt and black pepper. Transfer to a plate and keep warm.

Fill a wide pot with 3 inches of water. Add 1 teaspoon white vinegar and bring to a gentle simmer (small bubbles, not rolling boil).

Crack each egg into a small cup or ramekin. Create a gentle whirlpool in the water with a spoon, then carefully slide each egg into the water.

Poach eggs for 3-4 minutes for runny yolks. Remove with a slotted spoon and place on a paper towel to drain excess water.

Spoon the warm polenta into a bowl, top with caramelized mushrooms and poached eggs. Season with black pepper and garnish with 1 tablespoon chopped chives.