When you need some comfort food for breakfast lunch or dinner, this is the go to. DELISH! It can be whipped up pretty quickly with ingredients you are quite likely to have on hand. You can of course, change it up, add kimchi, other veggies of choice, a dollop of yoghurt, chorizo sausage, so many options, so little time. Call it a standby solid go to recipe and then let me know how many different things you added to it.
(I mean, is polenta ever going to be wrong? No matter what the time of day!)
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Need
-
The Mushrooms
- 20 Grams butter BUY
- 250 Grams Swiss brown mushroom(s) sliced
- 3 cloves garlic sliced
- 50 Milliliters white wine
- 50 Milliliters cream BUY
- pink salt flakes and pepper to taste BUY
-
The Rest
- 1 Handful baby spinach leaves per serving
- 4 poached eggs
- 1 Batch Cheesy Saged Polenta don't cook this until you're ready to serve Recipe
Do
- 1
To make the mushrooms, melt butter in a hot pan. Fry mushrooms and garlic until browning and tender.
- 2
Add wine, cook for 5 minutes. Add cream and simmer for 10 minutes. Season with salt and pepper.
- 3
Poach eggs 1 at a time in a pot of gently boiling water. Remove from the heat, leaving the lid on, 3-4 minutes. (see video for great poaching tips!)
- 4
Wilt spinach in a bowl of boiling water. Strain.
- 5
To serve, scoop polenta onto a plate, add the mushrooms, eggs and spinach. We then seasoned with some truffle salt...but you go ahead and decide how you will season it.
