Polenta with Mushrooms and Eggs with a side of Tomato Salad

By Ira

Polenta with Mushrooms and Eggs with a side of Tomato Salad

This is a very quick and satisfying meal and a staple in our home. I try to find ways to incorporate more mushrooms in my diet and I find this to be one of the most delicious ways to do so. You can use any type of mushrooms. In this case, I’ve used Beech mushrooms which has a cashew-like flavor.

Tomato salad:

  • 2 medium tomatoes or a large handful of grape tomatoes
  • 3 diced green onions
  • dried oregano
  • salt & pepper

Salad dressing:

  •  juice of 1 lemon
  • 1/4 cup olive oil
  • 1 teaspoon dijon mustard
  • 1 garlic minced
  • salt & pepper

Squeeze lemon juice

Add garlic, mustard, salt and pepper

Add olive oil

shake dressing

Put all the dressing ingredients in a jar and shake.

In a bowl, cut up the tomatoes. Add the green onions, a generous sprinkle of dried oregano, salt and pepper to taste, 3 or 4 Tablespoons of the salad dressing.

Mix tomato salad

Mix everything and set aside.

Sauteed Mushrooms:

  • 1 large container or 2 small containers mushrooms
  • 3 cloves garlic, minced
  • oil / butter
  • salt & pepper

Beech mushrooms

Beech mushrooms cut up and washed

Wash the mushrooms, take out the stalk if using regular ones and slice into thin slices. I used Beech mushrooms so I just cut most of the stalk off as the rest of the stalk tends to get bitter and because the head of the mushrooms were tiny, I didn’t need to slice.

Sautee mushrooms

Add 2 tspns oil / butter to a preheated skillet. On medium low heat, add the mushrooms, garlic, salt and pepper, stir from time to time. The mushrooms will start releasing their juices. Keep cooking until all the juices evaporate. This will take about 10 minutes. Set aside.

While the mushrooms are cooking, you can start preparing the polenta.

Polenta:

  • 1 cup dried polenta
  • 1 Tbspn butter
  • 1/4 cup parmesan cheese grated
  • salt

Cook the polenta according to package instructions. I used Bob’s Red Mill polenta where you need to boil 3 cups water in a medium saucepan, decrease heat to medium-low, add salt,

Add polenta to boiling water

then gently pour in the polenta while stirring.

Stir polenta

Stir from time to time for 5 minutes,

Add butter and cheese

add the butter and parmesan cheese. Adjust seasonings.

While the polenta and mushrooms are cooking, you can fry the eggs.

Fried eggs:

Frying eggs

Preheat a skillet, add 2 teaspoons oil or butter, crack eggs on it, cover and cook for a few minutes.

Arrange polenta on a plate

On a plate, arrange the polenta,

Add mushrooms on top of the polenta

top with the mushrooms,

Polenta with Mushrooms and Eggs with a side of Tomato Salad

then a fried egg or two. Add the tomato salad on the side. Sprinkle with chopped parsley if you like.

 

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