Polenta with mushrooms and fried egg

Prep 10 min
Total 25 min
Serves 4

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1 tbsp
fennel bulb, finely chopped
1 1/2 cups
rerserved cooked mushrooms, (from mushroom salad)
2 tsp
2 1/2 cups
milk, divided
1 cup
1/2 tsp
3/4 cup
fine cornmeal
1/3 cup
grated parmesan
1 tsp
canola oil
reserved fennel fronds, (from mushroom salad)


  • 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.


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

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