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Polenta with mushrooms and fried egg

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  • Prep Time10 mins
  • Total Time25 mins
  • Makes4 servings
Polenta with mushrooms and fried egg

Photo, Erik Putz.

Chatelaine Triple Tested

This dish is deceptively simple, and takes advantage of yesterday's leftovers.

Ingredients

  • 1 tbsp butter

  • 1/2 fennel bulb, finely chopped

  • 1 1/2 cups rerserved cooked mushrooms, (from mushroom salad)

  • 2 tsp lemon juice

  • 2 1/2 cups milk, divided

  • 1 cup water

  • 1/2 tsp salt

  • 3/4 cup fine cornmeal

  • 1/3 cup grated parmesan

  • 1 tsp canola oil

  • 4 eggs

  • reserved fennel fronds, (from mushroom salad)

Instructions

  • MELT butter in a large frying pan over medium. Add fennel (reserved from mushroom salad with fennel and goat cheese) and cook until tender, about 10 min. Stir in mushrooms until warm, 1 min. Stir in lemon juice. Transfer to a plate.

  • BOIL 2 cups milk, water and salt in a saucepan. Reduce heat to low. Whisk in cornmeal and simmer until thickened, 2 to 3 min. Remove from heat and let stand for 2 min. Whisk in remaining 1/2 cup milk and parmesan.

  • RETURN frying pan to burner over medium. Add oil. Crack eggs into pan. Cook, covered, until whites are set but yolks are still runny, 2 to 3 min.

  • DIVIDE polenta among 4 plates. Top with mushroom mixture, then egg. Sprinkle with fennel fronds.


Nutrition (per serving)

Calories 364, Protein 19g, Carbohydrates 38g, Fat 15g, Fibre 4g, Sodium 626mg.

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