Creamy Parmesan Polenta with Garlicky Mushrooms and Poached Egg

Why You’ll Love This Recipe

• Comfort in a bowl: silky Parmesan polenta meets savory, garlicky mushrooms and a runny yolk.
• Weeknight-friendly: mostly hands-off stirring and quick sautéing.
• Flexible: swap in your favorite mushrooms or herbs; make it richer or lighter.
• Restaurant-style finish at home with simple, accessible ingredients.

Grocery List

• Produce: Mixed mushrooms (cremini, shiitake, or oyster), garlic, fresh thyme, parsley, chives, lemon (optional)
• Dairy: Whole milk, unsalted butter, Parmesan cheese, eggs
• Pantry: Coarse polenta, extra-virgin olive oil, kosher salt, black pepper, red pepper flakes (optional), distilled white vinegar, dry white wine or vegetable stock

Full Ingredients

Creamy Parmesan Polenta

• 1 cup coarse yellow polenta (160 g)
• 4 cups water (960 ml)
• 1 cup whole milk (240 ml)
• 1 teaspoon kosher salt, plus more to taste
• 2 tablespoons unsalted butter (28 g)
• 3 ounces Parmesan, finely grated (about 3/4 cup; 85 g)
• Freshly ground black pepper

Garlicky Sautéed Mushrooms

• 1 pound mixed mushrooms, sliced 1/4 inch (450 g)
• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 2 tablespoons dry white wine or vegetable stock
• Kosher salt and freshly ground black pepper

Poached Eggs

• 4 large eggs
• 1 teaspoon distilled white vinegar
• Pot of water for poaching (maintain 180–190°F / 82–88°C)

To Finish

• 2 tablespoons extra-virgin olive oil, for drizzling
• 2 tablespoons finely chopped parsley and chives
• Red pepper flakes (optional)
• Finishing salt and lemon zest (optional)

Step-by-Step Instructions

Step 1: Prep and heat the liquids

Grate the Parmesan, clean and slice the mushrooms, thinly slice the garlic, and chop the parsley and chives. In a medium saucepan, combine 4 cups water, 1 cup whole milk, and 1 teaspoon kosher salt. Bring to a bare simmer over medium heat; you should see small bubbles around the edges, not a rolling boil.

Step 2: Cook the polenta until creamy

While whisking constantly, slowly rain in the polenta. Continue whisking for 1–2 minutes to prevent lumps, then reduce heat to low. Cook for 25–30 minutes, stirring every 3–4 minutes with a wooden spoon, scraping the bottom and sides. If it gets too thick before it’s tender, whisk in hot water 2–3 tablespoons at a time until it’s the texture of loose mashed potatoes.

Step 3: Sauté the garlicky mushrooms

Heat a large skillet over medium-high until hot. Add 2 tablespoons olive oil. When shimmering, add the mushrooms in an even layer (work in batches if needed). Cook undisturbed for 3–4 minutes, then stir and continue cooking until golden and the pan is nearly dry, 3–4 minutes more. Season with salt and pepper. Push mushrooms to one side, add garlic and thyme to the cleared space, and cook 30 seconds until fragrant. Stir everything together, splash in 2 tablespoons wine or stock, and reduce for 1–2 minutes. Taste and adjust salt and pepper. Keep warm off heat.

Step 4: Poach the eggs

Bring a wide saucepan of water to a gentle simmer and hold it at 180–190°F (82–88°C). Add 1 teaspoon vinegar and a pinch of salt. Crack each egg into a small cup. Create a gentle whirlpool and slip in the eggs one at a time. Poach for 3–4 minutes for set whites and runny yolks. Transfer with a slotted spoon to a paper towel–lined plate to drain; trim wispy edges if you like.

Step 5: Finish the polenta

Take the polenta off the heat and stir in 2 tablespoons butter and the grated Parmesan. Season with black pepper and additional salt to taste. If it has thickened, whisk in a splash of hot water to loosen; polenta should be luxuriously creamy and spoonable.

Step 6: Assemble and serve

Ladle polenta into warm bowls. Top with a generous spoonful of mushrooms and a poached egg. Drizzle with good extra-virgin olive oil, shower with parsley and chives, and finish with freshly ground black pepper. Add a pinch of red pepper flakes and a light grate of lemon zest if desired. Serve immediately.

Pro Tips

• Silky polenta loves moisture. Keep it slightly looser than you think—it thickens as it sits.
• Whisk early, stir often. The first 2 minutes set the texture; after that, consistent stirring prevents sticking.
• Brown, then season. Let mushrooms sear before salting so they don’t steam and lose color.
• Poach at 185°F. A gentle simmer keeps whites delicate and yolks runny; fresher eggs hold their shape best.
• Keep warm smartly. If dinner is delayed, hold polenta over the lowest heat or a water bath; whisk in a splash of hot water before serving.

Variations

• Truffled Pancetta: Crisp 3 ounces diced pancetta; sauté mushrooms in the drippings and finish with a few drops of truffle oil.
• Greens and Lemon: Fold a handful of sautéed spinach or blanched asparagus tips into the mushrooms; finish with extra lemon zest.
• Vegan Comfort: Use vegetable broth instead of milk, finish polenta with olive oil and 2–3 tablespoons nutritional yeast, and skip the egg.

Storage & Make-Ahead

Polenta keeps refrigerated up to 4 days. Reheat gently with hot water or milk, whisking until creamy again. Sautéed mushrooms can be refrigerated up to 3 days; rewarm in a skillet with a splash of stock. Poached eggs are best fresh, but you can poach up to 24 hours ahead: chill immediately in ice water, store submerged in the fridge, then reheat in hot (not boiling) water for 30–45 seconds before serving.

Nutrition (per serving)

Approx. 505 calories; 34 g fat; 32 g carbohydrates; 3 g fiber; 21 g protein; 720 mg sodium. Values are estimates and will vary with specific ingredients and seasoning.