Recipe by Domestikated Life
Measure the amount of water you need to prepare instant polenta, salt the water and bring to a boil.
Use a slotted spoon to gently place the eggs in boiling water, cook for exactly 7 minutes and transfer to an ice bath to sit for 2-3 minutes.
Return the water to a boil and cook in the instant polenta as directed; stir in shredded cheddar cheese and season to taste with salt and pepper.
While the eggs and polenta are cooking, melt butter in a small saucepan and cook mushrooms for 5-7 minutes, season with salt and pepper.
Assemble the dish by dividing the cooked polenta and mushrooms into two bowls. Lightly dress the mixed greens and arrange on top of the polenta. Garnish each plate with a tablespoon of chopped chives and fresh black pepper.
Peel and halve the cooked eggs and finish each plate with the soft-boiled eggs before serving.
Ingredients
Directions
Measure the amount of water you need to prepare instant polenta, salt the water and bring to a boil.
Use a slotted spoon to gently place the eggs in boiling water, cook for exactly 7 minutes and transfer to an ice bath to sit for 2-3 minutes.
Return the water to a boil and cook in the instant polenta as directed; stir in shredded cheddar cheese and season to taste with salt and pepper.
While the eggs and polenta are cooking, melt butter in a small saucepan and cook mushrooms for 5-7 minutes, season with salt and pepper.
Assemble the dish by dividing the cooked polenta and mushrooms into two bowls. Lightly dress the mixed greens and arrange on top of the polenta. Garnish each plate with a tablespoon of chopped chives and fresh black pepper.
Peel and halve the cooked eggs and finish each plate with the soft-boiled eggs before serving.