Eggy, Crispy Polenta with Tomatoes & Mushrooms
- 2 tablespoons butter (or olive oil, for vegan version)
- 1/2 pound cremini mushrooms
- 3 long stalks fresh thyme, leaves only
- Salt and freshly ground pepper
- 1/4 cup dry vermouth or white wine
- 18-ounce roll of cooked polenta
- 2 tablespoons olive oil
- 2 to 6 fresh large eggs
- 1 teaspoon white vinegar ()
- Salt and freshly ground pepper
- Plain yogurt or sour cream
- Shaved Parmesan cheese
- Produce
- Cremini mushrooms (1/2 pound)
- Condiments
- White vinegar (1 teaspoon)
- Cooking & Baking
- Olive oil (2 tablespoons)
- Salt and freshly ground pepper (2)
- Pasta & Grains
- Roll of cooked polenta (18 ounce)
- Dairy
- Butter (2 tablespoons)
- Parmesan cheese (1)
- Yogurt or sour cream, Plain (1)
- Refrigerated
- Eggs, fresh large (2)
- Beer, Wine & Liquor
- Dry vermouth or white wine (1/4 cup)
- Other
- 3 long stalks fresh thyme, leaves only
Preparation
Read recipe preparation on thekitchn.com
Social Stats
56.7Rating
1-100
1-100
7Tweets
67Facebook
Shares
Shares
6StumbleUpon
Views
Views
667PinterestPins
Recipe Stats
Published January 20, 2011 (2 years ago).
16 people saved this recipe.
