Creamy Polenta with Roasted Mushrooms and Fried Egg

This easy Creamy Polenta dish with Roasted Mushrooms is one of my favorites. The oozing yolk from the egg drizzling all over your meal only makes this dish that much better. The combination of the ingredients is perfection and so yummy and needed during these cold winter months.

The first time I tried polenta I was pleasantly surprised.  This recipe specifically is so creamy and rich. I decided to use mushrooms, but feel free to use any veggies you have on hand.  I also added some roasted shallots, which gave the whole dish an extra flavor.  I just tossed the mushrooms with a little olive oil, balsamic vinegar, salt, pepper, and thyme and let them roast to perfection. The roasted veggies give this dish an added juicy flavoring. I def recommend trying those out!

This whole meal is cooked and put together in under an hour so you can add it to the rotation during those busy weeknights. If you do want to meal prep any of it you can prep the polenta ahead of time to take even more time away from this dish.

During the cold winter months, I love a nice hot healthy meal. I also love a healthy meal that falls under the same category as a comfort dish. Polenta is all of that, but also tastes fresh, which I love! If you're on the hunt for some more healthy southern comfort dishes then you need to try my Slow Cooker Ground Turkey Lenti Soup and my Swedish Meatball Stroganoff!

Ingredients

You will need the following ingredients to make this recipe.

• shallots - peel off the outer layer and cut off the ends then halve them lengthwise.
• olive oil - divided
• baby bella mushrooms - sliced, mushrooms pair well with polenta because they have flavor to the dish along with added texture.
• balsamic vinegar - I like using this vinegar when roasting veggies because it complements the veggies well and brings a natural sweetness.
• dried thyme - this seasoning has a strong flavor that is earthy with a hint of citrus.
• almond milk - I like using almond milk because it adds a nutty flavoring to the dish.
• unsalted chicken stock - I opt for unsalted chicken stock because then you can be in charge of how much sodium is going into your meal.
• polenta - I prefer to use the log of polenta. Keep in mind polenta takes a while to thicken up. It can take up to 40 minutes.
• parmesan - this cheese adds to the creaminess of the polenta.
• eggs - I love the flavor of oozing yolk all over my meal. Again, if you're dairy-free just leave out the eggs.

Directions for this easy polenta dish

Step-by-step directions to make this delicious comfort meal.

Step 1 - Preheat oven to 425° and line a large rimmed baking sheet with foil.  In a large bowl place the shallots and drizzle with 2 tbsp. of olive oil; toss to coat. Put shallots on the prepared baking sheet and roast until lightly browned about 12 minutes. Remove from oven.

Step 2 - In the same baking pan as the cooked shallots add the mushrooms, vinegar, thyme, pepper, and ¼ tsp of salt and 1 tbsp oil; stir to combine.  Roast another 20 minutes, until the veggies are tender. 

Step 3 - Meanwhile, combine milk and stock in a large saucepan; bring to a boil over medium-high heat.  Whisk in the polenta and season with salt and pepper; reduce heat to medium-low and cook until thickened, whisking often; about 5 minutes. The polenta will soften up as it warms up.

Step 4 - Remove from heat and stir in parmesan. 

Step 5 - Heat the remaining 1 tbsp of oil in a large nonstick skillet over low heat or spray with cooking spray; add eggs 1 at a time and cook until whites are cooked through, but the yolk is not; about 3 minutes. Follow my directions below on how to cook the perfect fried egg or get yourself a Dash Mini Maker!  The easiest and quickest way to make a sunny-side-up egg 🙂 

Step 6 - To serve; spoon the polenta into a bowl and top with the veggies and the fried egg.  Add more salt if desired!

Substitutions and Variations

Here are some swap-out ideas if you don't happen to have all the ingredients on hand or you want to change some out.

Baby Bella Mushrooms - if you want to try a different type of mushroom you can swap out the baby bellas for white button or creminis. They are all great for roasting.

Balsamic Vinegar - if you don't have this ingredient on hand you can also use red wine vinegar and a small amount of sugar. Apple cider vinegar with sugar can also work or even sherry vinegar.

Almond Milk - I prefer using almond milk because I enjoy the nutty flavor and it's a great dairy-free option but you can also use cow's milk here, as well.

Parmesan Cheese - this ingredient is optional. Just omit it if you're going for dairy-free.

Variations - feel free to experiment with different kinds of veggies. Do share if you find one that you love 🙂 You can also add in a little heavy cream if you desire to make the polenta even creamier.

What is polenta

Polenta is from northern Italy and is made of coarsely ground corn.  It has a corn flavor since that is what it is mainly made from, but its texture is more like grits.  It almost reminds me of cornbread all mashed up. 

Plain polenta is actually fairly low in calories.  It is definitely a healthier alternative to potatoes, pasta, and rice.  If you choose to make polenta from scratch it has more nutritional value than the instant kind, but with 4 kids I just don't have the time.  To make the polenta I used I just boiled it with low-sodium chicken broth and a little almond milk.

Cookware

Below is the cookware you will need to make this delicious easy polenta recipe.

• baking pan for roasting the veggies.
• large saucepan for making the polenta
• frying pan for the eggs

How to make the perfect fried egg

Step 1 - Heat a small frying pan to low heat. Spray with cooking spray.

Step 2 - Crack an egg into a small ramekin then pour into the pan.

Step 3 - Cover with a tight lid and cook until the outside of the eggs are white and the yolk is still runny.

How can the kids help

I love making meals with my kids! They have all grown to want to help out in the kitchen now too. Here are some ways to include them in cooking this dish.

• Have your kids add the sliced mushrooms, vinegar, salt, pepper, and thyme to the baking sheet.
• Teach them how to make polenta. It's such a fun dish to cook. The whisking of the polenta would be something fun and easy your kids would enjoy.
• Learning how to make a sunny-side-up egg is a life skill 😉

Tips and FAQ's

More comfort meals you will also LOVE

If you give this recipe a try don't forget to rate the recipe below! Always love hearing what you all think. You can also Stay in touch with me through social media on @Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my healthy recipes!