STREAMING NOW: The Layover

Parmesan Polenta With Eggs and Roasted Mushrooms

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Enough for three as a main course. I served this with a tossed salad and bread. Makes for an easy weeknight meal except for the minor annoyance of having to use three dishes to prepare this. If you want, skip the salad and serve the mixture over raw or lightly wilted greens. From thekitchn.com”
READY IN:
35mins
SERVES:
2-3
UNITS:
US

Ingredients Nutrition

Directions

  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!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: