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15-Minute Mushroom, Egg and Greens Polenta Bowls

Recipe by Domestikated Life

 2 Eggs
 2 cups Cups of Instant Polenta, prepared
 1 cup Cup of Shredded Sharp Cheddar Cheese
 1 tbsp Butter
 1.50 cups Mushrooms, sliced
 4 cups Little Leaf Red and Green Leaf Mix
 Vinaigrette of your choice
 2 tbsp Fresh Chives, minced
 Salt and Pepper
1

Measure the amount of water you need to prepare your Instant Polenta, salt the water and bring to a boil.

2

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.

3

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.

4

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.

5

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.

6

Peel and halve the cooked eggs and finish each plate with the soft-boiled eggs before serving.