1poundwhite button mushroomscleaned and cut in half or quarters
2 - 3clovesgarlicminced
2T parsleychopped
salt and pepper to taste
Other
4eggs
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.
Substitute any green for the spinach. But if you use a green such as kale, chard or mustard greens, they may need a bit more time to cook. If that's the case, add a bit of water after sautéing for a few minutes and cook until the leaves are tender.