Parmesan Polenta With Eggs And Roasted Mushrooms

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 1 lb mushroom (i used cremini)
• 1/8 cup olive oil
• 1/4 teaspoon chili pepper flakes (which i skipped)
• 1/4 teaspoon coarse salt
• 1/2 cup polenta
• 1 cup milk
• 1 cup water
• 1 pinch salt
• 1/3 cup freshly grated parmesan cheese (reduced from 1/2 cup) or 1/3 cup pecorino romano cheese (reduced from 1/2 cup)
• 3 eggs
• cracked black pepper
• chives (to garnish)

Recipe

• 1 preheat oven to 475.
• 2 slice the mushrooms in half.
• 3 toss mushrooms with oil, pepper flakes (if using), and salt on a baking sheet.
• 4 spread in single layer and roast until browned for 10 minutes.
• 5 meanwhile, whisk polenta, milk, water, and salt together in saucepan, cover and bring to a boil over medium heat.
• 6 after reaching a boil, turn heat to low and let sit with lid cracked for 15 minutes.
• 7 while polenta is cooking, heat nonstick skillet over medium heat and crack the eggs carefully into the pan.
• 8 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. we don't like runny eggs, so i cooked them for a full three minutes.
• 9 stir parmesan into polenta, plate on a dish, spoon mushrooms over and top with egg. sprinkle with freshly ground black pepper and garnish with snipped chives. eat and enjoy!