Polenta with Caramelized Mushrooms, Marinara + Fried Eggs and Goat Cheese

Polenta with Caramelized Mushrooms, Marinara + Fried Eggs and Goat Cheese requires roughly 30 minutes from start to finish. This recipe makes 4 servings with 609 calories, 30g of protein, and 30g of fat each. For $6.56 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. 3890 people have made this recipe and would make it again. If you have fresh thyme, fresh parsley, butter, and a few other ingredients on hand, you can make it. It works well as a main course. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Half Baked Harvest. With a spoonacular score of 91%, this dish is tremendous. Try Polenta Triangles with Goat Cheese and Wild Mushrooms, Broccolini & Goat Cheese Polenta with Soft-Boiled Eggs & Red Onion Jam, and Breakfast Strata with Mushrooms, Caramelized Onions, Goat cheese & Thyme for similar recipes.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

To make the polenta. Pour the veggie broth (or water) and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just before serving, stir in the fontina cheese and butter, season with salt and pepper. If the polenta seems a little thick you can add a tablespoon of butter or extra milk.In a medium skillet over high heat, add 2 tablespoons butter. When the butter is melted, sprinkle in the mushrooms in a single layer. Don't stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes. Add the remaining butter, the garlic and thyme and cook for about 10 seconds. Add the balsamic vinegar, and simmer until the mushrooms are glazed with the sauce. Cook eggs as desired.To assemble, spoon the polenta into bowl, dollop with a spoonful of marinara (or just leave out if this is not your thing), add the mushrooms and top with an egg. Garnish with black pepper, chopped parsley and the goat cheese. Eat!

 

Step by step:

1. To make the polenta.

2. Pour the veggie broth (or water) and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just before serving, stir in the fontina cheese and butter, season with salt and pepper. If the polenta seems a little thick you can add a tablespoon of butter or extra milk.In a medium skillet over high heat, add 2 tablespoons butter. When the butter is melted, sprinkle in the mushrooms in a single layer. Don't stir them!

3. Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes.

4. Add the remaining butter, the garlic and thyme and cook for about 10 seconds.

5. Add the balsamic vinegar, and simmer until the mushrooms are glazed with the sauce. Cook eggs as desired.To assemble, spoon the polenta into bowl, dollop with a spoonful of marinara (or just leave out if this is not your thing), add the mushrooms and top with an egg.

6. Garnish with black pepper, chopped parsley and the goat cheese. Eat!

Nutrition Information:

covered percent of daily need