Polenta with fried eggs, feta cheese, caramelized mushrooms, and marinara sauce

Name: Polenta with fried eggs, feta cheese, caramelized mushrooms, and marinara sauce
Ingredients: For mushrooms: 400 grams of fresh mushrooms; sliced 3 tablespoons of butter 2 cloves of garlic 1 teaspoon of piri-piri flakes 1 tablespoon of balsamic vinegar salt/pepper For polenta: 1 cup of cornmeal 2 cups of vegetable broth 2 cups of milk 3; fresh basil leaves; and garlic) 3 fried eggs cooked to preference 100 grams of Feta cheese fresh parsley; chopped

Appetizers - Polenta with fried eggs, feta cheese, caramelized mushrooms, and marinara sauce by Iustina C. - Recipia

On a day when I had leftover mushrooms from another meal and some started feta cheese, I improvised this polenta with egg, caramelized mushrooms, and marinara sauce. It's not a complicated recipe, but you need to pay a little attention to a few steps to achieve the right texture for each layer. Sometimes I make the polenta softer, other times I leave it firmer, depending on what I'm in the mood for. Quick Info Total time: 40-50 minutes Preparation time: 10 minutes Cooking time: 30-40 minutes (depending on how thick you want the polenta) Servings: 3 Difficulty: easy-medium Recipe suitable for a hearty lunch or a quick dinner Ingredients For caramelized mushrooms: - 400 g fresh mushrooms, sliced - 3 tablespoons butter (divided) - 2 cloves garlic, finely chopped - 1 teaspoon piri-piri flakes - 1 tablespoon balsamic vinegar - salt and pepper For creamy polenta: - 1 cup cornmeal (coarse) - 2 cups vegetable broth - 2 cups milk - 3 tablespoons butter - 100 g grated parmesan - salt and pepper For serving: - marinara sauce (or tomato sauce, salt, pepper, fresh basil, garlic, as you have on hand) - 3 fried eggs, cooked to your preference - 100 g crumbled feta cheese - fresh parsley, chopped Preparation method 1. Start with the polenta so it has time to cook over low heat. Mix the broth and milk in a medium pot and put it on the heat. When it starts to boil, reduce the flame and gradually add the cornmeal while continuously stirring with a whisk. If you add the cornmeal too quickly, you risk it forming lumps. 2. Let the polenta cook on low heat for 15-20 minutes, stirring often to prevent it from sticking. When it has thickened and seems ready, add 3 tablespoons of butter and the parmesan. Mix well, taste, and adjust with salt and pepper. If it seems too thick, you can add a splash of milk or a bit of butter. Keep it covered and warm. 3. For the mushrooms, heat two tablespoons of butter in a large skillet over medium heat. Place the sliced mushrooms in a single layer and let them cook for 5-7 minutes without disturbing them. They will release water at first. Once the bottom is browned, stir, sprinkle with salt and pepper, and continue cooking until all the liquid evaporates and they start to become slightly crispy on the edges. 4. Add the remaining butter to the pan, let it melt, and keep the mushrooms on the heat until they turn a golden-brown color, indicating they are caramelized. 5. Add the chopped garlic and piri-piri flakes over the mushrooms, stir quickly – the garlic shouldn't burn, just release its aroma (maximum 10 seconds). Pour in the balsamic vinegar and let everything cook for another 1-2 minutes, stirring, until it evaporates and the mushrooms are well coated with the sauce formed. 6. Heat the marinara sauce separately over low heat for a few minutes. 7. Prepare the fried eggs to your liking – soft, medium, or well done. 8. When everything is ready, divide the warm polenta onto plates, top with the caramelized mushrooms, spoonfuls of marinara, and one fried egg on each serving. Sprinkle with crumbled feta cheese and chopped fresh parsley. Why I make this recipe often It’s easy to adapt, made with whatever I have in the fridge, and it's hearty. I love the combination of flavors – creamy polenta, sweet-sour mushrooms, the soft egg, and salty cheese. It comes together quickly if I have the ingredients prepped in advance and there are no leftovers. Tips and variations Tips - Stir well when pouring in the cornmeal, otherwise it will clump. - Don’t rush the mushrooms; they need to brown, not just stew in their own juices. - If the polenta hardens by serving time, add a little milk and gently heat, stirring. Substitutions - The vegetable broth in the polenta can be replaced with water if you don’t have it on hand, but the flavor will be simpler. - Parmesan can be swapped for another hard cheese, like Grana Padano. - Piri-piri flakes can be omitted or replaced with a bit of hot paprika. - Feta can be replaced with telemea or another crumbled cheese, but the flavor will be different. Variations - You can use other mushrooms if you have them, not just champignon. - Instead of fried eggs, you can use poached eggs. - You can add vegetables to the marinara sauce – bell peppers or roasted eggplant, for example. Serving ideas - It’s suitable for lunch as well, not just for dinner. - If there’s leftover polenta, the next day you can fry it and serve it with sauce or cold mushrooms. Frequently asked questions Can I use frozen mushrooms? Yes, but you need to thaw and drain them well beforehand, otherwise they won’t caramelize and will remain watery. What do I do if the polenta is too hard? It can be thinned with a little hot milk or a tablespoon of melted butter, stirring well over low heat. Can I make everything in advance and heat it when I want to serve? The polenta and marinara sauce can be easily reheated, but fried eggs are better fresh. The caramelized mushrooms can be kept, but the texture won’t be the same after reheating. Can the recipe be made without marinara sauce? Yes, but the sauce adds acidity and binds the layers together. You can use any preferred tomato sauce or omit it, but the final flavor will be simpler. Nutritional values The values are estimated for one serving (out of a total of 3): - Calories: approximately 600-700 kcal - Protein: 23-25 g - Carbohydrates: 55-60 g - Fats: 32-35 g Values can vary greatly depending on the cheese used, how much butter you add, and how large the portion of polenta or sauce is. Storage and reheating Polenta can be stored in the fridge for 1-2 days, covered. When reheating, add a little milk or water and stir over low heat. The mushrooms and marinara can be heated separately, either on the stove or in the microwave. Fried eggs are best fresh, but if leftovers remain, they can be eaten cold or gently reheated. However, the texture won’t be the same as at the beginning.

Polenta with fried eggs, feta cheese, caramelized mushrooms, and marinara sauce

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