Cheesy Polenta with Mushrooms and Eggs
Cheesy polenta topped with roasted portobello mushrooms and sauteed tomatoes.
Servings Prep Time
8people 15minutes
Cook Time
30minutes total
Servings Prep Time
8people 15minutes
Cook Time
30minutes total
Ingredients
  • 6large portobello mushroom capsscraped out and cut into thick slices
  • 1 1/3cups polentaquick cooking
  • 1/2 cup olive oil
  • 4cloves garlicsliced thinly or crushed
  • 2tbsp fresh rosemarydestemmed and chopped
  • 1tsp crushed red pepper
  • 1tsp ground cumin
  • 1tsp dried thyme
  • 1/2tsp allspice
  • 1/2cup Parmesan cheesegrated
  • 4cups stockchicken or veggie
  • 3pats butter(3 tbsps or 3 pats)
  • 1/4cup scallionschopped
  • 1cup grape tomatoescut in half
  • 1pinch dried thyme
Instructions
Mushrooms
  1. Start with roasting the mushrooms. Be sure the gills are scooped out before slicing. Preheat oven to 450. Use parchment paper on a large baking sheet for mushrooms. In a bowl, toss the mushrooms, oil, garlic, spices and salt & pepper. Arrange on baking sheet without overlapping. Roast for 10 minutes, turn mushrooms over and roast another 10 minutes, until nicely browned. When done, remove from oven and return to bowl.
Polenta
  1. While the mushrooms are roasting, start the polenta on the stove top. In a medium saucepan, heat the stock (veggie or chicken) over medium heat. Add the polenta and whisk until thick (about 3 minutes). Remove from heat and add butter. Whisk until melted in. Add in Parmesan cheese and a little salt & pepper. Stir until combined. If the polenta is too thick, add a bit of stock. It should be scoopable, but not soupy.
Tomatoes
  1. The mushrooms and polenta should be done at this point. In a small frying pan, saute the tomatoes with the scallions and thyme in a bit of olive oil. Essentially, you are warming up the tomatoes, not cooking them. Toss them lightly in the pan over low heat for about 3 minutes. Remove from heat. Toss with mushrooms.
Plating
  1. With your plates lined up, spoon the polenta onto the plates. Top with mushroom and tomato mixture. Enough for 8 if serving with eggs. 4, if serving for dinner. We serve with scrambled eggs. We made the polenta and mushrooms the night before and warmed them in the oven in the morning.
Recipe Notes

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