My inspiration for this came from a picture I saw on TasteSpotting.com. The recipe was for Kasia's Parmesan Polenta with Eggs & Roasted Mushrooms posted on TheKitchen.com. I love polenta, and I eat it often, with a variety of "toppings", even with my mushroom sauce, but I'd never thought of putting an egg on top. In fact, my first reaction was, "Ewwwww!" But then I couldn't get the picture out of my head. Also, when I married my husband, I was horrified to learn he liked to have an over-easy egg on top of his pancakes...with syrup over everything. But then I tried it one day and was very surprised by how good it was. So my lesson is 'sometimes eggs on things can be good'.
This dish is very similar to the one on TheKitchen; polenta is polenta, and an egg is an egg. The difference is in the mushrooms. The mushrooms in the recipe from TheKitchen are roasted in an oven, and I used my mushroom sauce (slightly adapted).
And if you think the whole "egg thing" is weird, give it a try anyway, you might like it :)
Polenta with Mushrooms and Egg
for the mushroom sauce
1 tablespoon olive oil
24 oz crimini mushrooms
1 teaspoon coarse salt
3 cloves garlic, pressed
1/4 teaspoon red pepper flakes
1/2 cup dry white wine
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 tablespoon cold butter
4 green onions, thinly sliced
fresh ground pepper
for the polenta
3 cups water
1 teaspoon coarse salt
1 cup polenta (corn grits-DON'T use cornmeal)
splash olive oil (about 1/2 teaspoon)
for the eggs
4 large eggs cooked over-easy
to prepare the mushroom sauce
1. Wash the mushrooms with water (yes...read my mushroom test). Trim the stems and quarter the mushroom caps.
2. Heat a large (12-inch) non-stick skillet over medium-high heat for 2 minutes; reduce the heat to medium. Add the oil to the skilled and heat it for 10 seconds. Add the mushrooms and salt and cook, stirring often, until all of the water released by the mushrooms has evaporated, 12-15 minutes.
3. Add the garlic and red pepper flakes, and cook for 3 minutes.The money picture again. Mmmmmm....
4. Add the wine and simmer it until it's almost gone.
5. Add the flour, and stir to coat the mushrooms. Cook, stirring often, for 5 minutes (this keeps the flour from having a starchy, raw flavor).
6. Add the chicken broth and stir the mushrooms well, dissolving the flour into the broth.
7. Bring it to a simmer and cook until the sauce is thickened, about 5 minutes (sometimes it goes faster, so watch the sauce). Take the skillet off the heat and stir in the butter and green onions.
Bring the water and salt to a boil in a medium sauce pan. Add the polenta and oil, reduce the heat to low, cover the pot, and cook for 5 minutes (don't lift the lid). Stir well before serving.