Baked polenta with mushrooms, basil and egg
Oven baked polenta squares served up with delicious sautéed mushrooms and eggs. Perfect for an easy brunch or light lunch entree.
Servings 4 people
Calories 350kcal
Ingredients
Baked polenta
- 1 ½ cups polenta bramata coarse polenta
- 2 cups water
- 2 cup vegetable broth
- ¼ cup fresh basil
- Salt and pepper to taste
Sautéed mushrooms
- 1 T olive oil
- 1 pound white button mushrooms cleaned and cut in half or quarters
- 2 - 3 cloves garlic minced
- 2 T parsley chopped
- salt and pepper to taste
Other
- 4 eggs
- chopped basil for garnish
Instructions
Cooking the polenta
- Preheat oven to 220 C or 400 F degrees.
- Heat water and vegetable broth to a low boil. Once water boils, remove from heat and add polenta in slowly while stirring. Once all the polenta is combined, add basil plus salt and pepper to taste.
- Transfer to a 1.5 liter baking dish (8 x 8 or other similar) lightly sprayed with baking spray or oil. Place into oven and bake for 30-35 minutes. Polenta should be set and firm with a crispy top.
- Remove from oven and allow it to sit while you prepare the other ingredients.
Cooking the mushrooms
- Heat olive oil on medium high heat. When oil is very hot, add mushrooms and cook for 3-5 minutes allowing them to brown on all sides.
- When mushrooms are almost done, add the garlic and parsley and cook for about another minute or two. Add salt and pepper to taste. Cover and set aside while you cook eggs.
Cook the eggs
- Cook eggs how you prefer. Scrambled, poached, soft-boiled or fried.
To serve
- Cut polenta into squares and top with mushrooms and eggs. Garnish with chopped fresh basil.
Notes
Check your polenta cooking directions before following my instructions. There are some fast cooking varieties out there that cook up in less than 10 minutes. If you use one of those that's fine, just reduce the cooking time.
Nutrition
Calories: 350kcal | Carbohydrates: 54g | Protein: 15g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 1128mg | Potassium: 523mg | Fiber: 2g | Sugar: 4g | Vitamin A: 863IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 2mg
