Mushroom Polenta Breakfast Bowl
- 3 cups water
- 1 cup polenta
- 2 teaspoons kosher salt, to taste
- freshly ground black pepper, to taste
- 1/2 cup parmesan cheese
- 2 tablespoons unsalted butter, cubed
- 1 tablespoon olive oil, plus extra for serving
- 4 oz diced pancetta
- 8 oz assorted sliced mushrooms
- 1/2 medium red onion, thinly sliced (about 3/4 cup)
- 4 soft boiled eggs
- micro greens
In a medium saucepan, whisk together the water, polenta and salt. Bring to a boil over medium heat, whisking periodically. Lower the heat and let the polenta simmer, stirring constantly with a wooden spoon. Continue to cook and stir for about 15-20 minutes, or until the polenta begins to pull away from the sides of the saucepan. Stir in the parmesan cheese and butter.
While the polenta is cooking, heat the olive oil in a skillet. Add the pancetta, and cook until the pancetta is browned. Add the mushrooms and onion, season lightly with salt and pepper, and cook until the mushrooms are wilted and the onions translucent, about 10 minutes. Adjust seasoning with salt and pepper to taste.
Serve the polenta immediately while hot and creamy, topped with the mushrooms, an egg, and some microgreens, with a drizzle of olive oil, if desired.