Polenta with mushrooms and fried egg
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- Prep Time10 min
- Total Time25 min
- Makes4 servings
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.
Nutrition (per serving)
Calories 364, Protein 19g, Carbohydrates 38g, Fat 15g, Fibre 4g, Sodium 626mg.
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