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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.
Servings: 6 Servings
Calories Per Serving: 645 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
For Serving
- 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
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!
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! 🙂
Sounds a lot more like ADHD sweetie. With perhaps a dose of Dyslexia on the side (a common combo).
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.
Thank you Erin! I am so happy you enjoyed this!
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!!!!
SO SO happy you liked the dish Pamela! Thank you!
This was an amazing meal and I was surprised at how quick and easy it was to put together. I thought it was going to take far more time than it did. I forgot to whisk the polenta into the liquid, so mine’s a little lumpy. Oops! I think I now have a new staple for my meal options! The combination of flavors was amazing and now my house smells fantastic: like caramelized mushrooms! Thanks for the delicious meal idea!
Yes super easy! Thanks so much Caroline!
Thank you so much for providing an interesting vegetarian meal. I get so sick of making the same dinners over and over. This one definitely pleased my boyfriend and is full of interesting flavors!
Made this for dinner tonight and it is a keeper!
So I have been keeping this recipe in my back pocket for the last year or so since I spotted it, waiting for a good time to test it out. Tonight I finally decided to try it while my husband was out of town (I was afraid I’d royally screw up the polenta or the flavor just wouldn’t suit him) and it was amazing! My 1.5 year old and I were both big fans! This is something very different for me but I’ll definitely be putting it in the rotation.
OMG!! I am so happy you love this! Thank you!!
I just finished making and eating this. I have to say…anytime my meat and potato loving husband declares a vegetarian meal delicious, you know it is! Thank you for sharing this yummy recipe!
I made this last night for the boyfriend and I. I was exhausted after a hot and sweaty run and wanted something fairly quick. I had some homemade tomato sauce frozen from a few weeks ago so I really liked that I could use that up. I’m fairly new to making polenta and that was my first time making it with the broth and milk, so good and creamy! I used goat cheese instead of fontina because that’s what I had, and chickpeas instead of eggs. Great quick meal, thank you!
Isn’t polenta the best?!? It is honestly my favorite! So happy you loved it, THANKS!!
Make this tonight and absolutely loved it! My husband did too! This will definitely be added to our dinner list!
However, I accidentally left out the red pepper flakes because it wasn’t explicit for me in the directions. When do you add it?
SO happy you loved this! Thanks Laurie!!
I like to add them once the food is plated, kind of like you add salt or as a garnish.
Left and right and not deciding…. you just explained me. I almost forgot about the recipe. You being honest to the world was the most delicious part.
THANK YOU!
I have more of a question. I have polenta that’s in a tube do I still cook it or just heat it up? I’ve never made it before
Just heat it up. It will not be creamy, but still delish!
lady.
i need this.
This sounds amazing, and I can’t wait to try it… but I must say, I highly doubt you have dyslexia (I have mild dyslexia, my aunt has really bad dyslexia, and a friend of mine has it). Dyslexia is a learning disability where you have any of various reading disorders associated with impairment of the ability to interpret spatial relationships or to integrate auditory and visual information. (dictionary.com)… Having problems making decisions is a common symptom of many things, though I’d say, from the sounds of it, you’re more likely to suffer from ADD… though if you are concerned, go see a specialist – they are the only ones who can tell you for sure. Keep up the good work with your recipes!
Hey Robyn,
Thank you so much for all the info ad kind words! I have been looking into a bit more, but I do think you are right. Thanks again, Tieghan!
I’m totally the same way! Meal planning takes forever and it drives my husband insane because I can never make up my mind what I’m in the mood for (usually just what I’m NOT in the mood for). I’m in the mood for THIS right now though. Adding it to next week’s meal plan!
Ha! Thanks Sarah! Making up our minds is hard!