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Creamy Polenta Bowls with mushrooms, broccolini and eggs

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Creamy Polenta Bowls with mushrooms, broccolini and eggs

Creamy Polenta Bowls with mushrooms, broccolini and eggs

Polenta, in my opinion, is the most underrated grain. It can be used in cooking or baking and gives dishes either an ultra-creamy feel or a little crunch. You can make it savoury (below) or sweet like in a maple corn bread muffin. If you haven’t tried it yet, may I suggest starting with these creamy cheesy polenta bowls with broccolini, mushrooms and poached eggs. It’s easy to make and a warming, comforting dish on cold nights.

 

Creamy Polenta Bowls with mushrooms, broccolini and eggs

Creamy Polenta Bowls with mushrooms, broccolini and eggs

Adding cheese into your cooked polenta makes it that much more creamier and a little decadent. Top with sauteed veggies and a poached egg for a comforting meal.
Course Main Dish
Cuisine Gluten Free, No Added Sugar, Nut Free, Vegetarian
Servings 4 servings

Ingredients
  

  • 1 C polenta
  • 1 C boiling water
  • 1 C vegetable broth
  • 1/2 tsp Salt
  • 1/4 tsp black pepper
  • 3/4 C sharp cheese like cheddar or red Leicester
  • 1 tbsp olive oil
  • 250 g mushrooms washed and sliced
  • 250 g broccolini or tender-stem broccoli washed and chopped
  • 4 eggs poached

Instructions
 

  • Add polenta, boiling water, vegetable broth, salt and pepper to a medium sized pot and stir to combine. Bring to a boil and then reduce to a simmer and cook for 10 minutes, stirring often. The polenta should be creamy and not crunchy.
  • Add in the grated cheese and stir to combine. Cook for a further 2 minutes until the cheese is completely melted. Remove from heat.
  • While the polenta is cooking you can prepare your vegetables and eggs.
  • To prepare the vegetables, add olive oil to a pan along with mushrooms and broccolini. Sauté over medium heat for 8-10 minutes until the mushrooms have browned and the broccolini is bright green and tender. Season with salt and pepper to taste.
  • Poach your eggs according to your preferred method.
  • Divide the polenta between 4 bowls. Top with the vegetables and eggs. Serve with tabasco or sriracha.

 

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