Creamy Polenta with Roasted Mushrooms and Fried Egg

Polenta in a white bowl topped with sliced mushrooms and a fried egg.

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.

Course dinner

Cuisine Italian

Prep Time 5

Cook Time 45

Total Time 50

Servings people

Calories 327kcal

Author Jillian Schneider

Equipment

large rimmed baking sheet
Dash mini maker
large saucepan
large nonstick skillet

Ingredients

3 large shallots outer layer peeled off, ends chopped off and halved lengthwise
4 tbsp olive oil divided
6 oz baby bella mushrooms
3 tbsp balsamic vinegar
1 tbsp dried thyme
½ tsp ground black pepper
½ tsp salt
2 cups unsweetened almond milk can also use regular milk here as an alternative
2 cups unsalted chicken stock
1 lb. polenta it takes polenta awhile to thicken up. It could take up to 40 minutes so be patient when cooking.
½ cup parmesan cheese grated
4 large eggs
cooking spray

Instructions

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.
Step 2 - Put shallots on the prepared baking sheet and roast until lightly browned about 12 minutes. Remove from oven.
Step 3 - 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 4—Meanwhile, combine milk and stock in a large saucepan and 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 as it warms.
Step 5 - Remove from heat and stir in parmesan.
Step 6 - 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 7 - To serve; spoon the polenta into a bowl and top with the veggies and the fried egg. Add more salt if desired!

Notes

Can you make polenta ahead of time?

Yes, you can! When you reheat the polenta use a saucepan and add a little milk and chicken stock to keep the creaminess. Polenta is always creamiest when it's first cooked.

Is polenta vegan and gluten-free?

Yes, polenta is plant-based and vegan. Polenta is also gluten-free!

How to store this dish.

Once the polenta mushroom dish has cooled, place it in an airtight container in fridge for up to 3 days. The leftovers won't be as creamy just a heads up.

How can the kids help?

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 ;)

Nutrition