Friday, October 9, 2009

Polenta with Mushrooms and Eggs

OMG...just looking at this picture makes me want to eat it again!

My inspiration for this came from a picture I saw on The recipe was for Kasia's Parmesan Polenta with Eggs & Roasted Mushrooms posted on 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
Printable Recipe

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 ( 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.

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.

to prepare the polenta
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.

To serve, spoon 3/4 cup of the polenta onto your plate. Spoon 1/4 of the mushrooms on top of the polenta, and top with 1 cooked egg. Garnish with more red pepper flakes if you want.

The money picture again. Mmmmmm....


  1. Oh MY! My mouth is SO watering right now!!! I ♥ polenta...and mushrooms...and eggs! What a fantastic combo!

    (I'm so happy to know that someone else washes their mushrooms.:)

  2. You had me at hello on this one! I have saved it and will make it for breakfast soon! thank you

  3. I am 100% making this in the next week. Where do you get your yellow corn grits? I use grits (not cornmeal) but yours looks much more "stone ground" than mine. :-/

  4. Mathea, I buy "Bob's Red Mill" brand at my grocery store. You can also order them at Enjoy! :)


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