Simple Supper: Parmesan Polenta with Eggs and Roasted Mushrooms

Why are eggs so fantastic? I'm convinced they have magical powers. They can be incarnated so many different ways. Scramble, fry, poach, you know them all, I'm sure. Until recently I never considered an egg as a topping, so to speak. Now I'll plop a fried egg on top of most anything: salads, pastas, stir-frys. Runny yolks are especially impressive over this earthy polenta dish.

Parmesan Polenta with Eggs and Roasted Mushrooms, for 3
courtesy of The Kitchn
1 lb mushrooms
1/8 c olive oil
1/4 tsp. pepper flakes
1/4 tsp. coarse salt
1/2 c. polenta
1 c. milk
1 c. water
pinch salt
1/2 c. shredded Parmesan or Romano cheese
3 eggs
chives for garnish

Preheat oven to 475. Chop mushrooms into 1/2 inch pieces then toss mushrooms with oil, pepper flakes, and salt on a baking sheet. Spread in single layer and roast until browned, about 10 mins.

Meanwhile, whisk polenta, milk, water, and salt together in saucepan and bring to a boil over medium heat, covered. After reaching a boil, turn heat to low and let sit with lid cracked for 15 minutes.

While polenta is cooking, heat nonstick skillet over medium heat and crack the eggs so that they are sunny side up. 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.

Mix Parmesean into polenta, plate on a dish, spoon mushrooms over and top with egg. Garnish with snipped chives. Eat and enjoy!

Kitchen to table time: 20 minutes

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