Belly of the Beest

Creamy Polenta with Mushrooms

There was a period of time this year, maybe about a month ago, where I had time to experiment and try some recipes that I’ve had bookmarked for ages, but hadn’t been able to try. This is the first of a series of recipes like that.  I think this was my favorite of the dishes I tried. It is a creamy polenta with roasted mushrooms and kale chips! The BEST part about this dish is how fast it is! If you don’t add the kale chips or already have them made, it is even faster! And this dish also has a fried egg on top, which to me, is equal to heaven.

Here is the original link to the recipe.

It says it serves 3, but we just made two fried eggs and had a little left over polenta.

Parmesan Polenta with Eggs and Roasted Mushrooms
Serves 3 (main course portions)

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

1. Preheat oven to 475.
2. Chop mushrooms into 1/2 inch pieces.
3. Toss mushrooms with oil, pepper flakes, and salt on a baking sheet.
4. Spread in single layer and roast until browned, about 10 minutes.
5. Meanwhile, whisk polenta, milk, water, and salt together in saucepan and bring to a boil over medium heat, covered.
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 so that they are sunny side up.
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. I like mine somewhat viscous so I wait for the steamed yolks to ‘skin’ over with egg white. This will happen naturally with the method above.
9. Mix Parmesan into polenta, plate on a dish, spoon mushrooms over and top with egg. Garnish with snipped chives. Eat and enjoy!

I added the kale chips because we had a big bunch of it and I had been meaning to try making the chips for a long time! It complimented the mushrooms perfectly and I’ve become obsessed with making sure I get veggies, protein and carbs with every meal now because I want our little baby to grow nicely. So far she/he seems to be growing at a good pace and also seems to have gotten enough protein because she thinks she is a boxer. She is frequently kicking and punching me while I’m editing pictures or replying to emails, while I’m driving or while I’m reading. I don’t think she likes to sit still either! Anyway, this dish was a hit with me, with the pozor (that’s what we call the baby) and with Nick. You should make it tonight!

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