Polenta Cakes with Shiitake Mushrooms

Name: Polenta Cakes with Shiitake Mushrooms
Prep time: 1 h
Total time: 1 h 30 min
Yield: Makes 8 servings
Cuisine: Italian
Ingredients: 8 ounces instant polenta*; 8 ounces shiitake mushrooms, stems removed and caps thinly sliced (about 4 cups stemmed and sliced); 4 tablespoons unsalted butter; 2 teaspoons chopped fresh oregano; Salt and black pepper, to taste; 2 teaspoons chopped fresh thyme; ½ cup balsamic vinegar; 8 large eggs; 2 tablespoons extra-virgin olive oil; 2 tablespoons light brown sugar, packed; 3 tablespoons distilled white vinegar; ½ cup chopped shallots

Rich, Filling, and Completely Vegetarian

Preparation info

Makes
8
servings

Difficulty
Easy
Ready in
1 hr 30

Appears in

Breakfast for Dinner

By Lindsay Landis and Taylor Hackbarth

Published 2013

About

Poached eggs perched atop a crisp polenta cake with an herb and mushroom topping make a perfectly satisfying meatless meal. A generous drizzle of a sweet and sticky balsamic reduction doesn’t hurt, either.

Ingredients

For Polenta Cakes

8 ounces instant polenta*
Salt and black pepper, to taste
2

Europe
Italy
Dinner
Main course
Breakfast
Vegetarian
Gluten-free
Mediterranean

Method

Line a 13-by-9-inch baking pan with parchment paper or plastic wrap; lightly coat with nonstick cooking spray. Prepare polenta according to package instructions; season to taste with salt and pepper. Spread warm polenta into prepared baking pan. Lay a sheet of plastic wrap on top, smoothing out the surface. Refrigerate for about 30 minutes, or until firm.
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