Polenta with mushrooms and fried egg

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PREP TIME

10 min

TOTAL TIME

25 min

Serves

4

Polenta with mushrooms and fried egg

Photo, Erik Putz.

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.

The three best ways to separate an egg

Nutrition (per serving)

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