Parmesan Polenta with Eggs and Roasted Mushrooms
Creamy, comforting, and packed with savory flavor, this Parmesan Polenta with Eggs and Roasted Mushrooms is a rustic yet elegant dish perfect for brunch, lunch, or even a light dinner. The base of velvety, cheese-infused polenta pairs beautifully with earthy, oven-roasted cremini mushrooms seasoned with garlic and thyme. A perfectly cooked egg crowns each bowl, adding richness and a pop of color, while a sprinkle of fresh parsley ties everything together. Ready in under 45 minutes, this versatile recipe is gluten-free and easy to customize, making it a standout option for cozy gatherings or solo indulgence.
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Recipe Information
Ingredients
- 1 cup Polenta (cornmeal)
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter
- 1 cup Grated Parmesan cheese
- 8 ounces Cremini mushrooms, sliced
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Freshly ground black pepper
- 4 large Eggs
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
In a medium mixing bowl, toss the sliced mushrooms with olive oil, minced garlic, fresh thyme, salt, and black pepper until evenly coated.
Spread the mushrooms in an even layer on a baking sheet and roast in the oven for 20-25 minutes, stirring halfway through, until golden and tender.
While the mushrooms are roasting, bring 4 cups of water and 1 teaspoon of salt to a boil in a medium saucepan.
Slowly whisk in the polenta, reducing the heat to low. Continue whisking until the polenta thickens, about 2-3 minutes.
Cover the saucepan and let the polenta cook on low heat for 20 minutes, stirring occasionally to prevent sticking.
Once the polenta is cooked, stir in the butter and grated Parmesan cheese until smooth and creamy. Remove from heat and cover to keep warm.
Heat a nonstick skillet over medium heat and cook the eggs to your preference (e.g., sunny-side up, over easy, or poached).
To serve, divide the Parmesan polenta into four bowls. Top each portion with roasted mushrooms and one cooked egg.
Garnish with freshly chopped parsley and serve immediately. Enjoy!
Nutrition Facts
Calories |
2014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 4055 mg | 176% | |
| Total Carbohydrate | 201.4 g | 73% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 6.7 g | ||
| Protein | 84.2 g | 168% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 1098 mg | 84% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1392 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
