[T]here are nights where a “real meal” just won’t due. You want something light, but filling and really soul soothing. A favorite go-to dinner in this house is the ever popular “Breakfast for Dinner”, but sometimes you want something a little more sophisticated.
This is what you want.
The original recipe is found over at The Kitchn, but I stumbled across it on Pinterest. Don’t let the multiple ingredient layers make you think this is complicated. It isn’t. In fact, the mushrooms and the tomatoes can be prepared in advance and warmed up right before plating.
I made a few minor changes based on personal taste, but I will tell you that the Tomato Jam that accompanies this is marvelous and you will find endless uses for it. As always, we use organic ingredients for health and lifestyle choices, but conventional products will work just as well.
POACHED EGG, MUSHROOM, CRISPY POLENTA ROASTED TOMATOES & MUSHROOMS
Serves 2 to 4
1 batch Oven-Roasted Tomato Jam
(Note: I reduced the amount of cinnamon for personal preference. Do not OMIT the cinnamon, though. Trust me.)
2 tablespoons organic butter
1/2 pound organic button or baby portobella mushrooms
3 big stalks fresh thyme, leaves only
Salt and freshly ground pepper
1/4 cup white wine
18-ounce roll of cooked organic polenta (I used a tomato-basil flavored one. So good!)
2 tablespoons olive oil
2 to 6 fresh, organic large eggs
1 teaspoon white vinegar
Salt and freshly ground pepper
To Prepare the Tomatoes
Prepare the tomatoes ahead of time and warm them before adding to the dish. They are very easy, and they take very little hands-on time, but they do take some longer cooking time. Make these well ahead.
To Prepare the Mushrooms
Clean them first then slice thinly. Heat the butter in a 10-inch skillet over medium-high heat. When the butter has melted, add the mushrooms and season with salt and pepper. Cook them without flipping or stirring them for 5 minutes. They should smell toasty and browned and even slightly burnt. After 5 minutes or when they are very brown on the bottom, stir them and leave them to cook deeply on the other side. Throw in the thyme leaves and stir a bit.
When the mushrooms have browned deeply on both sides, add the white wine, and turn the heat to low. Simmer for about 10 minutes, stirring frequently, or until the mushrooms are tender.
Set aside or refrigerate until serving, and warm before adding to the final dish.
To Prepare the Polenta
Slice the polenta into about 10 slices, each about 1/2-inch thick. Pat each dry as thoroughly as you can. (This is very important.)
Heat the olive oil in a 10-inch skillet over medium high heat. When it is quite hot lay the polenta slices in the pan, carefully. You can do roughly 5 at a time, but it’s best not to crowd the skillet. Cook the polenta for 3 to 4 minutes on each side, or until crispy.
Remove to a plate and keep warm.
Prepare the Poached Eggs
Make as many poached eggs as you need to serve.
Assemble the Dish!
For each person you are serving, place two slices of fried polenta on the plate. Top with mushrooms, roasted tomatoes, and a poached egg or two. Sprinkle with salt, pepper. Adding grated parmesan is good, too. Serve immediately.
Note: We served this with a small salad of lightly vinagrette-dressed greens.