Polenta & Mushrooms Recipe
Sunny side egg, roasted mushrooms, mushroom jus'
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Ingredients
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Polenta
Roasted Mushrooms
Mushroom Jus
Eggs & Garnish
Method
Polenta
- 1
- 2
Whisk in polenta
Slowly whisk in 1 cup coarse yellow cornmeal (polenta) in a steady stream to avoid lumps. Reduce heat to low so the polenta barely simmers.
- 3
Cook and stir
Cook, stirring frequently with a wooden spoon or heatproof spatula, until thickened and the grains are tender, 20–25 minutes for coarse polenta (shorter for finer grind). If the mixture becomes too thick, stir in up to 2–4 tablespoons hot water or milk to loosen.
- 4
Finish polenta
When polenta is tender and creamy, remove from heat. Stir in 2 tablespoons unsalted butter and 1 tablespoon grated Parmesan. Season with 1/4 teaspoon freshly ground black pepper and additional salt to taste. Keep covered and warm while you roast mushrooms and make jus.
Roasted Mushrooms
- 5
Preheat oven and prep mushrooms
Preheat oven to 425°F (220°C). Toss 10 oz mixed mushrooms with 2 tablespoons olive oil, 1 teaspoon fresh thyme leaves, 2 smashed garlic cloves, 1/2 teaspoon salt and 1/4 teaspoon black pepper on a rimmed baking sheet in a single layer.
- 6
Roast
Roast mushrooms until deeply browned at the edges and tender, 15–20 minutes, stirring once halfway through. Remove from oven and discard the garlic cloves (or chop finely and reserve if you prefer). Set aside, keeping warm.
Mushroom Jus
- 7
Sauté aromatics
In a small skillet over medium heat, melt 1 tablespoon unsalted butter. Add 1 small minced shallot and 1 minced garlic clove and cook, stirring, until softened and fragrant, about 2–3 minutes, without browning.
- 8
- 9
Add stock and seasoning
Add 1/2 cup vegetable or mushroom stock, 1 teaspoon soy sauce or tamari, and 1 fresh thyme sprig. Simmer gently for 4–6 minutes to concentrate flavor.
- 10
Thicken and finish
Mix 1/2 teaspoon cornstarch with 1/2 teaspoon cold water to form a slurry. Whisk slurry into the simmering jus; simmer another 1 minute until slightly thickened. Remove from heat, discard thyme sprig, and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. If you roasted mushrooms that released juices, add 1–2 tablespoons of those juices to the jus for extra depth.
Eggs & Assembly
- 11
Fry eggs sunny-side
Heat 1 tablespoon olive oil or butter in a nonstick skillet over medium-low heat. Crack 4 large eggs into the skillet (cook in batches if necessary). Cook gently until whites are set and yolks are bright and runny, 3–4 minutes. For slightly set yolks, cover the pan for the last 30–45 seconds. Season eggs lightly with flaky sea salt.
- 12
Plate
Divide the warm polenta among four plates (about 1/2 cup polenta each for 4 servings). Spoon roasted mushrooms evenly over the polenta.
- 13
Finish with jus and garnish
Ladle 1–2 tablespoons mushroom jus around or over the mushrooms and polenta on each plate. Top each portion with a sunny-side egg. Sprinkle chopped fresh parsley and an optional teaspoon of extra grated Parmesan over the eggs and mushrooms. Add a final pinch of flaky sea salt and freshly ground black pepper to taste.
- 14
Serve
Serve immediately while hot so the runny yolk mixes with the creamy polenta and mushroom jus.
