Polenta with mushrooms and fried egg
By Chatelaine
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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.
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Nutrition (per serving)
- Calories
- 364,
- Protein
- 19 g,
- Carbohydrates
- 38 g,
- Fat
- 15 g,
- Fibre
- 4 g,
- Sodium
- 626 mg.