Parmesan Polenta With Eggs And Roasted Mushrooms

Name: Parmesan Polenta With Eggs And Roasted Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb mushroom (I used cremini); 1/8 cup olive oil; 1/4 teaspoon chili pepper flakes (which I skipped); 1/4 teaspoon coarse salt; 1/2 cup polenta; 1 cup milk; 1 cup water; 1 pinch salt; 1/3 cup freshly grated parmesan cheese (reduced from 1/2 cup) or 1/3 cup pecorino romano cheese (reduced from 1/2 cup); 3 eggs; cracked black pepper; chives (to garnish)

Servings: persons

1 lb mushroom (I used cremini)
1/8 cup olive oil
1/4 teaspoon chili pepper flakes (which I skipped)
1/4 teaspoon coarse salt
1/2 cup polenta
1 cup milk
1 cup water
1 pinch salt
1/3 cup freshly grated parmesan cheese (reduced from 1/2 cup) or 1/3 cup pecorino romano cheese (reduced from 1/2 cup)
3 eggs
cracked black pepper
chives (to garnish)

1
Preheat oven to 475.
2
Slice the mushrooms in half.
3
Toss mushrooms with oil, pepper flakes (if using), and salt on a baking sheet.
4
Spread in single layer and roast until browned for 10 minutes.
5
Meanwhile, whisk polenta, milk, water, and salt together in saucepan, cover and bring to a boil over medium heat.
6
After reaching a boil, turn heat to low and let sit with lid cracked for 15 minutes.
7
While polenta is cooking, heat nonstick skillet over medium heat and crack the eggs carefully into the pan.
8
Cook about a minute and then add a few tablespoons of water to the skillet. Water will sizzle - cover so the yolks steam and set to your liking. We don't like runny eggs, so I cooked them for a full three minutes.
9
Stir Parmesan into polenta, plate on a dish, spoon mushrooms over and top with egg. Sprinkle with freshly ground black pepper and garnish with snipped chives. Eat and enjoy!

272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb mushroom (I used cremini), 1/8 cup olive oil, 1/4 teaspoon chili pepper flakes (which I skipped), 1/4 teaspoon coarse salt, and more.

Yes, Parmesan Polenta With Eggs And Roasted Mushrooms falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!