Finally, A Mushroom Recipe That Doesn't SUCK (Polenta)

Ingredients

• 2 cups Vegetable Broth (low‑sodium preferred)
• 1 cup Milk (whole milk for creaminess)
• 4 oz Cream Cheese (softened)
• 1 cup Polenta (coarse cornmeal) (medium grind works best)
• 2 tablespoons Nutritional Yeast (adds cheesy flavor)
• 1 teaspoon Fresh Thyme (leaves stripped; can use dried thyme)
• 2 tablespoons Olive Oil (extra virgin recommended)
• 8 oz Mushrooms (mixed cremini or button, sliced)
• 0.5 teaspoon Salt (to taste)
• 0.25 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Fresh Basil (chopped)
• 2 tablespoons Sun‑Dried Tomatoes (oil‑packed, drained and chopped)
• 2 large Eggs (poached for runny yolk)

Instructions

1. Prep Ingredients

   Measure all liquids, slice the mushrooms, chop basil, drain and chop sun‑dried tomatoes, and set the eggs aside.

   Time: PT10M

2. Combine Polenta Base

   In a medium saucepan add vegetable broth, milk, cream cheese, polenta, nutritional yeast, and thyme. Stir until the cream cheese melts.

   Time: PT5M

   Temperature: medium‑high heat

3. Simmer Polenta

   Bring the mixture to a gentle boil, then reduce to low heat. Cook, stirring frequently, until the polenta is tender and creamy, about 20 minutes.

   Time: PT20M

   Temperature: low heat

4. Poach Egg

   Bring a small pot of water to a gentle simmer (≈90°C). Slip each egg in and cook for 7 minutes for a runny yolk. Remove with a slotted spoon and set aside.

   Time: PT7M

   Temperature: 90°C

5. Sauté Mushrooms

   Heat olive oil in a skillet over medium heat. Add sliced mushrooms, season with salt and pepper, and sauté until golden and any released moisture evaporates, about 7 minutes.

   Time: PT7M

   Temperature: medium heat

6. Finish Mushroom Mix

   Stir in chopped basil and sun‑dried tomatoes, add a pinch of salt, and cook for another minute.

   Time: PT1M

   Temperature: medium heat

7. Plate and Serve

   Spoon creamy polenta onto each plate, top with the sautéed mushroom mixture, and place a poached egg in the center. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

15g

Carbohydrates

55g

Fat

15g

Fiber

5g