You want to know what amazes me consistently?

Polenta with Caramelized Mushrooms, Marinara + Fried Eggs and Goat Cheese | halfbakedharvest.com

That I can debate with myself in my head for hours and hours about if I should make this or that. Should I go with chicken or shrimp, vegan or heavy on the meat, super cheesy or super healthy, top with an egg or leave the egg off.

Honestly, I know it may sound stupid and like a problem most people would love to have, but the problem is, it that I am like this with pretty much everything that involves making a decision.

I simply cannot do it.

Polenta with Caramelized Mushrooms, Marinara + Fried Eggs and Goat Cheese | halfbakedharvest.com

My mom has decided that she thinks I have dyslexia and I know she is no doctor, but I am pretty sure she it right.

I know this is nothing to joke around about, but my older brother Trevor and my younger brother Red both have dyslexia. So the odds for me are not looking too good. And yeah, I show many other signs of dyslexia other than the fact that I cannot make a decision, like the fact that I have the hardest time with my left and rights (cannot believe I just told you guys that!), my grammar is complete crap and I am incredibly focused and unfocused all at the same time.

Polenta with Caramelized Mushrooms, Marinara + Fried Eggs and Goat Cheese | halfbakedharvest.com

Really, I do not know why I am sharing this today and I will probably talk more about it over time because it is something I have struggled with my entire life and whether it is truly dyslexia or that I am just plain crazy is something I struggle with on a daily base.

Like the day I made this. I know it seems so incredibly stupid, but I actually started making four different meals and stopped a third of the way through because I changed my mind and decided I did not want to make whatever it was I was trying to make. Finally, I only had forty minutes of daylight left to get something made that day and this meal came into my head. YES. Finally.

Polenta with Caramelized Mushrooms, Marinara + Fried Eggs and Goat Cheese | halfbakedharvest.com

This is why there are zero process shots for you guys today.

Because my brain was just not working and I am totally insane. I will always be the first one to admit that.

Polenta with Caramelized Mushrooms, Marinara + Fried Eggs and Goat Cheese | halfbakedharvest.com

But I gotta say, I am incredibly happy I got this meal made. It may be so simple and so easy, but it is also just what I wanted. Healthy, quick, minimal cook time and minimal ingredients. It is warm and cozy without being too heavy. I was pretty happy with it.

Creighton (the “meat only” brother) on the other hand was totally disappointed. Mushrooms? What the heck is Polenta? Goat Cheese? Is there beef?

Yeah, not his meal, but it is so my kind of meal. And I had it ready in twenty minutes flat. That us incredible if you ask me.

Polenta with Caramelized Mushrooms, Marinara + Fried Eggs and Goat Cheese | halfbakedharvest.com

Caramelized Mushroom and Marinara Fontina Polenta with Goat Cheese + Fried Eggs.

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 Servings
Calories Per Serving: 439 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Caramelized Mushrooms

  • 3 cups mixed mushrooms sliced (I used a mix of chanterelles and crimini’s)
  • 2 tablespoons butter
  • 2 cloves garlic minced or grated
  • 2 teaspoons fresh thyme chopped
  • 1 teaspoon crushed red pepper
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt

Fontina Polenta

  • 2 cups veggie broth or water
  • 2 cups milk
  • 1 cup polenta
  • 4 ounces fontina shredded or more if you wish
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2-4 tablespoons butter your preference

For Serving

Instructions

  • To make the polenta. Pour the veggie broth (or water) and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just before serving, stir in the fontina cheese and butter, season with salt and pepper. If the polenta seems a little thick you can add a tablespoon of butter or extra milk.
  • In a medium skillet over high heat, add 2 tablespoons butter. When the butter is melted, sprinkle in the mushrooms in a single layer. Don't stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes. Add the remaining butter, the garlic and thyme and cook for about 10 seconds. Add the balsamic vinegar, and simmer until the mushrooms are glazed with the sauce.
  • Cook eggs as desired.
  • To assemble, spoon the polenta into bowl, dollop with a spoonful of marinara (or just leave out if this is not your thing), add the mushrooms and top with an egg. Garnish with black pepper, chopped parsley and the goat cheese. Eat!

Polenta with Caramelized Mushrooms, Marinara + Fried Eggs and Goat Cheese | halfbakedharvest.com

And you know, I think eggs just make everything better.

Oh, and a little note. The site will be down for a few hours tonight for scheduled maintenance. Scheduled maintenance that I am very excited to share with you guys tomorrow!! It is going to be good! 🙂

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Comments

  1. 5 stars
    Wow. This Polenta with caramelized mushrooms, marinara + fried eggs and goat cheese looks is a pure combination of taste, I love healthy food. Thanks, Tieghan!

  2. 5 stars
    Not only does this look amazing, it tastes amazing as well! We just tried this for dinner, and are completely satisfied. Yum! One substitution: we used havarti in place of the fontina because that’s what we had. So good.

  3. I prepared this meal and it was so good,that I thought I’d died and went to heaven… if I believed in such stuff. It was so good that it can’t be good for you, but I can’t think of a better way to go than enjoying this incredible dish. Bravo!!!!

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