Polenta with Caramelized Mushrooms, Marinara + Fried Eggs and Goat Cheese.
You want to know what amazes me consistently?
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.
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.
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.
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.
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.
Caramelized Mushroom and Marinara Fontina Polenta with Goat Cheese + Fried Eggs.
- 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
- 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
- 1-2 cups of your favorite [marinara sauce | https://www.halfbakedharvest.com/crockpot-brown-butter-marinara-sauce/] warmed
- 4 eggs cooked to your liking
- 4 ounces goat cheese crumbles
- fresh parsley chopped, for garnish
- freshly cracked black pepper for garnish
- 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!
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! 🙂