Categories: Breakfast
Ingredients
- For the Polenta:
- 3/4 cup dry polenta
- 2 tsp kosher salt
- 2/3 cup heavy cream, slightly warmed
- 3/4 cup finely grated Parmigiano-Reggiano, plus more for finishing
- 3/4 cup shredded mozzarella
- 2 tbsp. butter
- 1/2 tsp black pepper
- For the mushrooms:
- 2 tbsp. olive oil
- 3 garlic cloves, thinly sliced
- 10 oz. package white mushrooms, sliced
- Splash of chicken broth or water
- 1 tbsp. butter
- 2 tbsp. heavy cream
- 1 tsp chopped fresh thyme, plus more for garnish
- Kosher salt and black pepper
- For serving:
- 4 eggs, cooked sunny-side up
Directions
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Make the Polenta: In a medium saucepan, bring 3 cups water to a boil over medium-high heat. Stir in the polenta and 1 tsp of the salt, reduce the heat to medium-low, and simmer, stirring often, until the mixture thickens and bubbles like molten lava, about 20 minutes.
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Stir in the cream, Parm, mozzarella, butter, remaining 1 tsp salt and the pepper, stirring until the polenta has loosened slightly and everything is melted and incorporated. Turn off the heat, and cover the pot to keep warm while you cook the mushrooms.
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Meanwhile, make the mushrooms: In the largest skillet you have, heat the oil over medium heat. Add the garlic and cook until fragrant but not too brown, about 1 minute. Add the mushrooms and cook, stirring, until the mushrooms release their water but there is still water in the pan and the mushrooms are well on their way to silky and tender, about 6 minutes. Splash in the chicken broth and cook, stirring, for 1 minute. Stir in the butter, cream, and thyme, season with plenty of salt and pepper, and cook until everything is slightly thickened, about 1 minute.
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Divide the polenta among wide, shallow bowls, top each bowl with some of the mushrooms and a sunny-side-up egg, and garnish with thyme.