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
- 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
- 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.
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.