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Name: Eggy, Crispy Polenta with Tomatoes & Mushrooms
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Cuisine: not set
Ingredients: Tomatoes:; 1 28 ounce can Plum tomatoes or 4-5 ripe fresh tomatoes; 5-6 large garlic cloves; olive oil; 1/2 teaspoon Cinnamon; Salt & pepper; Mushrooms:; 2 tablespoons butter or olive oil; 1/2 pound cremini mushrooms; 3 stalks fresh thyme; 1/4 cup Dry vermouth; Salt & pepper; Crispy Polenta:; 1 18 ounce roll cooked polenta; 2 tablespoons olive oil; Poached Eggs:; 2-6 large Eggs; 1 teaspoon white vinegar; Salt & pepper; yogurt or sour cream (optional); Parmesan cheese (optional)

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INGREDIENTS

Tomatoes:
1 28 ounce can Plum tomatoes ; or 4-5 ripe fresh tomatoes
5-6 large garlic cloves
olive oil
1/2 teaspoon Cinnamon
Salt & pepper
Mushrooms:
2 tablespoons butter ; or olive oil
1/2 pound cremini mushrooms
3 stalks fresh thyme
1/4 cup Dry vermouth
Salt & pepper
Crispy Polenta:
1 18 ounce roll cooked polenta
2 tablespoons olive oil
Poached Eggs:
2-6 large Eggs
1 teaspoon white vinegar
Salt & pepper
yogurt or sour cream ; (optional)
Parmesan cheese ; (optional)

Servings

INSTRUCTIONS

Prepare Tomatoes and Mushrooms ahead of time and rewarm when it's time to serve.

For the Tomatoes:

Heat the oven to 325°F. Line a 9x13 baking pan with aluminum foil.

If using canned tomatoes, cut or mash into small bits. Pour off about half the juices and then spread evenly in the baking pan. If using fresh tomatoes, chop into quarters and spread in the pan. Mix in the garlic cloves and drizzle generously with olive oil. Sprinkle a few pinches of kosher salt on top, and dust with black pepper. Sprinkle on the cinnamon.

Bake at 325°F for about 3 hours, or until the tomatoes are very soft. They should color, though -- just cook down. (Canned tomatoes are already cooked and will need less time - about 1-2 hours.) Increase the heat of the oven to 450°F and roast for another hour, stirring every 15 minutes or so to mix the dark parts back in.

Remove from the oven and let cool. Mash to an even consistency.

For the Mushrooms:

To cook 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 cook 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 up and leave them to cook deeply on the other side. Throw in the thyme leaves and sprinkle them lightly with salt and pepper.

When the mushrooms have browned deeply on both sides, add the vermouth or white wine, and turn the heat to low. Simmer for about 10 minutes, stirring frequently, or until the mushrooms are tender.

Refrigerate until serving, and warm before adding to the final dish.

For the Polenta:

Slice the polenta into about 10 slices, each about 1/2-inch thick. Pat each dry as thoroughly as you can.

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 5 at a time; 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.

For the Poached Eggs:

Make as many poached eggs as you need to serve. Bring water in a large bottomed sauce pot to a simmer. Add vinegar. Crack eggs, one at a time, into a small cup or ramekin lower it into the simmering water and pour out. Cook 3-4 minutes and remove with a slotted spoon to a paper towel lined plate.

To Assemble

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, and Parmesan. Place a dab of yogurt or sour cream on the side of the plate, and serve immediately with salad or fresh fruit.

NOTES

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Eggy, Crispy Polenta with Tomatoes & Mushrooms

Tomatoes:
1 28 ounce can Plum tomatoes or 4-5 ripe fresh tomatoes
5-6 large garlic cloves
 olive oil
1/2 teaspoon Cinnamon
 Salt & pepper
 Mushrooms:
2 tablespoons butter or olive oil
1/2 pound cremini mushrooms
3 stalks fresh thyme
1/4 cup Dry vermouth
 Salt & pepper
 Crispy Polenta:
1 18 ounce roll cooked polenta
2 tablespoons olive oil
 Poached Eggs:
2-6 large Eggs
1 teaspoon white vinegar
 Salt & pepper
 yogurt or sour cream (optional)
 Parmesan cheese (optional)

Prepare Tomatoes and Mushrooms ahead of time and rewarm when it's time to serve.

For the Tomatoes:
Heat the oven to 325°F. Line a 9x13 baking pan with aluminum foil.

Remove from the oven and let cool. Mash to an even consistency.

For the Mushrooms:
To cook 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 cook 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 up and leave them to cook deeply on the other side. Throw in the thyme leaves and sprinkle them lightly with salt and pepper.

When the mushrooms have browned deeply on both sides, add the vermouth or white wine, and turn the heat to low. Simmer for about 10 minutes, stirring frequently, or until the mushrooms are tender.

Refrigerate until serving, and warm before adding to the final dish.

For the Polenta:
Slice the polenta into about 10 slices, each about 1/2-inch thick. Pat each dry as thoroughly as you can.

Remove to a plate and keep warm.

For the Poached Eggs:
Make as many poached eggs as you need to serve.  Bring water in a large bottomed sauce pot to a simmer.  Add vinegar.  Crack eggs, one at a time, into a small cup or ramekin lower it into the simmering water and pour out. Cook 3-4 minutes and remove with a slotted spoon to a paper towel lined plate.

To Assemble 
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, and Parmesan. Place a dab of yogurt or sour cream on the side of the plate, and serve immediately with salad or fresh fruit.

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Nutrition

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Serving Size: 1 Serving (96g)
Recipe Makes: 3 Servings

Calories: 110
Calories from Fat: 89 (81%)

Amt Per Serving		% DV

	Total Fat 9.9g	13 %
	Saturated Fat 6.1g	30 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.5g
Cholesterol 25.2mg		8 %
Sodium 653.1mg		23 %
Potassium 249.7mg		7 %
Total Carbohydrate 3.4g		1 %
	Dietary Fiber 1g	4 %
	Sugars, other 2.4g
Protein 2.5g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 110

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