Polenta with Mushrooms and Poached Eggs

Ingredients

• Instant Polenta1/4 cup (50 g)
• Milk1 cup (240 ml)
• Egg1 count (55 g)
• Garlic1 clove (3 g)
• Mushrooms1 cup (70 g)
• Oil1 teaspoon (3 ml)

Instructions

1. 1

   Step 1

   For the polenta: In a pot heat the milk with salt and pepper.

2. 2

   Step 2

   Once about to boil, add the polenta gradually, stirring constantly.

3. 3

   Step 3

   Cook until thickened. Then remove from the heat.

4. 4

   Step 4

   Separately, place a pan over high heat. Once heated, chop the garlic and slice the mushrooms.

5. 5

   Step 5

   Once heated, add half of the oil, spread and add the previously chopped vegetables with a pinch of salt.

6. 6

   Step 6

   Stir-fry for 4-5 minutes over medium heat. Add pepper, season to taste and set aside.

7. 7

   Step 7

   Heat water in a small pot. Crack the egg into a cup and set aside.

8. 8

   Step 8

   Once the water begins to boil, make a swirl with a spoon and gently drop the egg in the center.

9. 9

   Step 9

   Cook for 3 minutes and remove with a slotted spoon.

10. 10

    Step 10

    Serve the polenta in a bowl. Top with the mushrooms and poached egg.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Polenta with Mushrooms and Poached Eggs can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.