Polenta with Mushrooms, Onions, and Poached Egg

It’s Friday Friday, gotta get down on…

Is that still a thing? I hope not. Although it really does capture how amazing Fridays are. For me it’s the beginning of the weekend. The first day that I can sleep in and do nothing. Ah, so nice…

And I’m all about celebrating with food, finding comfort in food and sharing a moment with food. In this case, it’s comfort. After a long week of being around people, having all of my dishes be judged by professional chefs and everything I do be graded, it’s nice to come home and make something without worrying if it’s perfect or not. And it was delicious.

This was the first time I’ve made polenta and I was shocked at how easy it was. Just make a poached egg and saute some onions and mushrooms to go over top and you have one hearty comfort meal.



Polenta with Mushrooms, Onions, and Poached Egg

(Recipe by Sarah Eats Austin)


6 cups water

1 3/4 cup yellow cornmeal


4 tbls butter

pepper and salt to taste


10 oz mushrooms, your choice

1 onion, sliced

3 tbls olive oil, plus more if needed

1 clove garlic, minced

1/2 cup white wine


splash vinegar

eggs as needed

Garnish with cheese, pepper and whatever else you desire.



To make the polenta, bring the 6 cups of water and some salt to a boil in a large pot. Slowly pour in the cornmeal, whisking constantly, until it is fully incorporated. Turn the heat down to low and let simmer, stirring frequently to prevent lumps, until the mixture thickens and the cornmeal is tender, about 15 minutes. Whisk in the butter and season with salt and pepper to taste.

Meanwhile, heat 3 tbls olive oil in a large saute pan over medium high heat and add in mushrooms and onions. Let cook down until thoroughly soft and caramelized, about 20 minutes. Add in garlic and let cook 1 minute longer before deglazing with white wine. Let the wine reduce until it is mostly gone. Au sec. Season with salt and pepper to taste.

To poach the egg, add enough water in a pot to fit eggs and add in a splash of vinegar. Bring the water/vinegar to almost a simmer before swirling with a spoon to create almost a whirlpool. Crack one egg at a time into a small bowl before carefully placing in the swirling water. The whirlpool will help bring the white around the egg yolk. Let cook for a couple of minutes until the white is cooked and the egg holds together when you take it out.**

To assemble, ladle the polenta onto a plate. Top with mushrooms and onions, then the poached egg. Shave cheese(I used pecorino romono) on top and sprinkle with extra pepper if desired.

**Note:To test if the egg is done enough, use a slotted spoon to lift the egg about halfway out of the water. If it starts cracking place it back in the water to cook a little longer.

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