Ingredients
Scale
- FOR THE POLENTA:
- 1 C polenta
- 3 C water
- 1 tsp chicken base
- 4 Tbsp butter
- 1/2 C parmesan cheese, grated
- FOR THE MUSHROOMS:
- 1 1/2 lbs mushrooms, sliced thick ( we used both white and crimini)
- 1 tsp chopped fresh garlic
- 1 tsp chicken base
- 1/4 C olive oil
- 1/2 tsp cracked black pepper
- 2 eggs
Instructions
- TO PREPARE THE MUSHROOMS:
- Preheat oven to 400°.
- In an oven-safe sauté pan, heat olive oil and garlic over medium heat.
- Add chicken base and stir until dissolved.
- Add mushrooms and sauté until coated with oil.
- Place skillet in oven and allow to roast for 15 minutes, stirring occasionally
- While roasting, start to prepare polenta:
- Boil 2 cups water and set aside
- In a large sauce pan, add one cup warm water and one cup of polenta and stir.
- Add chicken base and remaining 2 C boiling water and cook over medium heat, stirring frequently to prevent polenta from popping. Cook until desired consistency (about 20-30 minutes)
- Remove from heat and stir in butter and parmesan cheese.
- To poach eggs: heat water in small sauce pan with a splash of vinegar until water is steaming but not boiling.
- Crack egg directly into water and cook until white is set and yolk runny, about 4 minutes.
- TO ASSEMBLE:
- Place 1 C polenta in a bowl and top with 1/4 of the mushroom and remove egg from water using a slotted spoon and place on top of mushrooms.
- Garnish with chopped chives and serve.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Entrée