Polenta and Mushrooms go hand in hand like peanut butter and jelly. Like peanut butter and chocolate. Like peanut butter and life. Oh wait, this is about polenta and mushrooms. Before I go on let me say that I know that this is my 3rd post in a row that is a recipe, but I am a cooking machine right now because training is kicking my ass. Two weeks ago 23 hours and last week 21 hours. This week will be in the 20s again and I need to get away from triathlon and training when I can. Where do I do that? In the kitchen is where I get away from triathlon, Sonix Studio and really life.
The kitchen is my sanctuary. I can go into that area and be at total peace. Getting my knife as well as pots and pans out is like a drug. I have this feeling of complete and utter relaxation once I am in the kitchen and thus why the last three posts have been about food / recipes. In case you missed them I have made a burrito and sicilian pizza (click the links to find the recipes – for other recipes just click that menu link in the top right of the blog.)
Anyway, back to where we were. Karen and I love to go to a restaurant in McKinney, Texas called Sauce on the Square. When we go there we always order the polenta appetizer. It is polenta with mushrooms and a balsamic reduction. The polenta is chilled and then pan-fried before being served. It is so creamy and tasty. While I know they must cook their polenta with cream and cheese it is hard to walk away from, but it also means that I can make mine more to my liking at home which is what I did with this recipe.
This meal is so easy to make and takes about a total of 10 minutes that you will wonder where you can get polenta by the case……no I’m not kidding!
Polenta With Mushrooms
Ingredients: 1/2c Polenta, 1c Coconut Milk, 1/2c water, 4.5oz White Mushrooms (chopped), 1/2 oz Sun-Dried Tomato in Olive Oil, 1 egg, 1 Tbsp Horseradish Mustard (or whatever whole grain mustard you like but not the yellow stuff), Sriracha
Nutritional Information: 446 calories, 65g Carbs, 20g Fat, 17g Protein
- In a pot bring water and coconut milk to a boil.
- While the liquids are beginning to boil begin to sauté the mushrooms.
- After the liquid is boiling add the polenta and reduce the heat to low and begin to stir.
- While stirring the polenta and the mushrooms are just beginning to brown add the sun-dried tomatoes with their oil.
- As the liquid is beginning to be absorbed add the mustard and continue stirring.
- When all the liquid is absorbed remove from the heat and pour into a boil.
- When the mushrooms are browned remove them and place on top of the polenta.
- In same pan that you cooked the mushrooms in crack open an egg (no need to add oil as the oil from the tomatoes will still be there.)
- Cook the egg to your desired consistency.
- Before placing the egg on top put a squirt of sriracha on top of the mushrooms.
- Top with the egg and then enjoy with a spoon.
How Do You Enjoy Polenta?