Slap a sunny side up egg on anything and I'm there. Now if only the recipe had a bit of bacon . . .
Parmesan Polenta with Eggs and Roasted Mushrooms
Woodsy, earthy mushrooms are balanced with creamy polenta and an unctuous, soft-cooked egg, which blankets the dish. It’s comfort food made elegant.
Source: The Kitchn
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Photo: The Kitchn
FROM THE
RECIPE:
Cook about a minute and then add a few tablespoons of water to the skillet. Water will sizzle - cover so the yolks steam and set to your liking. I like mine somewhat viscous so I wait for the steamed yolks to 'skin' over with egg white. This will happen naturally with the method above.
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Ratings & Reviews (2)
Innovative, but simple and delicious. I used a traditional polenta preparation with full disclosure: specifically Alton Brown's. I just didn't want to take a shortcut despite the recipe's insistence that I could. Anyway, the combination was awesome so I credit this recipe with the original thought, and I did follow the mushroom/egg directions from this recipe.
Parmesan Polenta with Eggs and Roasted Mushrooms
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