Shitake Mushrooms and Asparagus over Parmesan Polenta topped with a Soft Fried Egg

Servings:
Shitake Mushrooms and Asparagus over Parmesan Polenta topped with a Soft Fried Egg 3.17/5 (6 votes)

Wonderfully simple; yet packed with a ton of flavor. And it's a breeze to prepare on a busy weeknight. If your family prefers a meat based meal, you can easily add a pan seared steak seasoned with Cajun or Montreal seasoning. But if you can convince them otherwise, this is a really hearty and delicious meal as is. Enjoy!

Shitake Mushrooms and Asparagus over Parmesan Polenta topped with a Soft Fried Egg

SERVINGS : 6 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 3 cups vegetable stock
  • 1 cup water
  • 1 cup polenta
  • 1/2 cup parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 pound Shiitake or button mushrooms, sliced
  • 1 bunch asparagus, trimmed and cut in thirds
  • 1/2 sweet yellow onion, thinly sliced
  • 1/2 teaspoon dried thyme
  • 3 cloves garlic, minced or pressed
  • 1/3 cup dry white wine
  • 4 large egg
  • kosher salt and pepper
  • 1-2 green onion, sliced

DIRECTIONS

  1. Bring stock and water to a boil. Add polenta, reduce to a simmer, and stir frequently until it thickens.
  2. Remove from heat, stir in parmesan and butter, cover, and reserve.
  3. Heat olive oil over medium high heat in a large skillet until it shimmers.
  4. Add mushrooms and let cook for about 5-8 minutes or until they begin to brown on the edges.
  5. Add asparagus, onion, thyme, and garlic. Cook another 2-3 minutes.
  6. Add wine and cook until it evaporates.
  7. While the vegetables cook, heat a small amount of oil in a non-stick pan over medium heat. Add eggs and fry for a minute or two until the edges become brown. Add about 2-4T water to the pan, cover, and cook until yolks are done to your liking.
  8. Divide polenta between 4 bowls, top with vegetables and soft fried eggs. Season with salt and pepper.
  9. Garnish with sliced green onions.

Nutritional Information

Serving Size 611g Calories 490 Fat 24 Sat Fat 10 Sodium 954 Carbs 43 Sugars 5 Fiber 7 Protein 22.

NOTES

KID NOTE: The kids loved the polenta, asparagus, and eggs. They did pick around the mushrooms.

VEGETARIAN TIP: Vegetarian as written.

GLUTEN MODIFICATIONS:  Gluten free as written.

5 Comments

  1. crisinger says:

    This is one of the few recipes I have not liked. The sauce was runny. The flavor was bland.

  2. annbgordon says:

    I like this recipe a lot. The concept is so adaptable to whatever’s in the fridge. I used grits instead of polenta, which was great. The combination of the creamy grits and the egg were such comfort food, and the veggies rounded it out with some nice healthy greens.

  3. Stam says:

    I am pretty confused by this meal. I’ve never heard of polenta. I bought it in a tube form. Cooking it in 4 cups of liquid resulted in chunks of polenta sitting in 4 cups of liquid. Was I supposed to fish it out? Did I read the measurements incorrectly? Did I buy it in the wrong form? All I know is this isn’t a recipe for soup, but that’s what I got.

  4. Loved this meal so much!! Added some turkey kielbasa and it was fabulous.

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