It is officially FALL out here in California (totally crazy, since just last week it was almost 100 degrees)! It's currently a blustery 62 degrees with rain on the forecast for Wednesday! I decided to make a quick and filling Ellis favorite for dinner tonight: Parmesan Polenta with Eggs and Roasted Mushrooms.
I don't know why I don't make this more often; it is so good and literally takes 20 minutes, including prep! It's even faster if you buy your mushrooms already sliced, like I did this week because I was totally lazy.
Even better - ROASTED mushrooms!
This is one of those meals that, when I tell B I am going to make it, he goes "Yesssss!" and runs around the room like my students when they get an A on a test.
Parmesan + Polenta
Parmesan Polenta with Eggs and Roasted Mushrooms
from The Kitchn
- 1 lb mushrooms
- 2T olive oil
- 1/4 tsp pepper flakes (we like our food spicy, so I use a heaping 1/4 tsp)
- 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 (optional)
- Preheat oven to 450 degrees.
- Chop mushrooms (if necessary!)
- 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 5 minutes, or until thickened.
- 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 Parmesan into polenta, plate on a dish, spoon mushrooms over and top with egg. Garnish with snipped chives (I've never done this, but it sure sounds good!)
Just being honest. :)
P.S. One day, I will update my recipes page. Wouldn't that be nice?