halfbakedharvest4.6
Caramelized Mushroom and Marinara Fontina Polenta with Goat Cheese + Fried Eggs.
Healthy, quick, minimal cook time and minimal ingredients. It is warm and cozy without being too heavy. I was pretty happy with it.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●whisk
- ●skillet
- ●bowl
📝 Preparation Steps
1
To make the polenta. Pour the veggie broth (or water) and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to ⏱️ 20 minutes. Keep warm and then just before serving, stir in the fontina cheese and butter, season with salt and pepper. If the polenta seems a little thick you can add a tablespoon of butter or extra milk.
polenta1 cupveggie broth (or water)2 cupsmilk2 cupsbutter2 tablespoons-4 tablespoons butter (your preference)2-2 cups of your favorite [marinara sauce | https://www.halfbakedharvest.com/crockpot-brown-butter-marinara-sauce/] (warmed)1
2
In a medium skillet over high heat, add 2 tablespoons butter. When the butter is melted, sprinkle in the mushrooms in a single layer. Don't stir them! Let them sizzle until they have caramelized on the bottom, about ⏱️ 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about ⏱️ 5 minutes. Add the remaining butter, the garlic and thyme and cook for about ⏱️ 10 seconds. Add the balsamic vinegar, and simmer until the mushrooms are glazed with the sauce.
butter2 tablespoons-4 tablespoons butter (your preference)2-2 cups of your favorite [marinara sauce | https://www.halfbakedharvest.com/crockpot-brown-butter-marinara-sauce/] (warmed)1garlic (minced or grated)2 clovesfresh thyme (chopped)2 teaspoonsbalsamic vinegar1 tablespoon
3
Cook eggs as desired.
4
To assemble, spoon the polenta into bowl, dollop with a spoonful of marinara (or just leave out if this is not your thing), add the mushrooms and top with an egg. Garnish with black pepper, chopped parsley and the goat cheese. Eat!
polenta1 cupfresh parsley (chopped, for garnish)goat cheese (crumbles)4 ounces
Nutrition Facts
calories
645 kcal
fat Content
23 g
serving Size
4 g
fiber Content
4 g
sugar Content
10 g
sodium Content
1102 mg
protein Content
20 g
cholesterol Content
167 mg
carbohydrate Content
37 g
saturated Fat Content
13 g
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