Cheesy Polenta, Kale and Poached Egg

Sometimes you just want breakfast for dinner. My friend Amy inspired me with her go-to braised kale and poached egg dinner and I decided to add some mushrooms, onions and cheesy polenta to the mix. Topped with hot sauce for a kick, this unassuming little dish has lots of flavors and will have you craving it morning, noon or night.

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Cheesy Polenta, Kale and Poached Egg

Perfect for brunch or an easy dinner option.

Course

Breakfast, Dinner, Lunch, Main

Cuisine

American

Prep Time

5 minutes

Cook Time

20 minutes

Servings

people

Ingredients

Polenta

• 3/4 cup Polenta/coarse ground cornmeal
• 2 1/4 cup water
• 1/4 cup Large Flaked Parmasan

Topping

• 4 tsp. extra virgin olive oil
• 1 small sweet white onion
• 5-10 sliced crimini mushrooms
• 1 clove garlic, minced
• 1/2 bunch kale, ribs removed and chopped
• 4 large eggs, poached

Course Breakfast, Dinner, Lunch, Main Cuisine American Prep Time 5 minutes Cook Time 20 minutes Servings people Ingredients Polenta 3/4 cup Polenta/coarse ground cornmeal 2 1/4 cup water 1/4 cup Large Flaked Parmasan Topping 4 tsp. extra virgin olive oil 1 small sweet white onion 5-10 sliced crimini mushrooms 1 clove garlic, minced 1/2 bunch kale, ribs removed and chopped 4 large eggs, poached

Instructions

1. In a large fry pan, heat oil and add chopped onion. Stir and cook until the onions are browned and caramelized. Transfer to a bowl.
2. Boil water and add polenta or cornmeal as per instructions for about 15 min until it thickens. Turn to low heat and add in cheese.
3. In the same large fry pan, saute mushrooms and kale for 5-7 minutes once done, stir in onions to the mix.
4. While the rest of the vegetables are cooking, poach 4 large eggs for 4 - 6 minutes depending on desired hardness.
5. Divide the warm polenta between serving bowls. Top each with the veggie mixture. Add salt, pepper and hot sauce as desired. Enjoy!

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