Creamy Mushroom Polenta with Crispy Eggs

Make it

Instructions

1. 01

   Cook the Parmesan polenta

   Set a medium heavy saucepan, whisk, wooden spoon, large skillet, small skillet, chef’s knife, cutting board, and four shallow serving bowls on the counter. Bring 1.2 l water to a boil in the saucepan. Reduce the heat to low and gradually whisk in 240 g polenta and 1.5 tsp fine salt. Cook for 25–30 minutes, stirring every 3–4 minutes, until the grains are tender and the mixture is thick but spoonable. Stir in 30 g unsalted butter and 60 g finely grated Parmesan cheese, then cover and keep warm over the lowest heat; loosen with a small splash of water if it becomes stiff. | Why: Slow cooking hydrates the grains evenly, while the dairy added at the end keeps the texture smooth and glossy.

2. 02

   Brown the mushrooms

   While the polenta cooks, wipe 450 g cremini mushrooms clean with a damp towel, dry them thoroughly, and quarter them. Peel and finely chop 1 shallot and mince 2 garlic cloves. Strip the leaves from 1 tbsp fresh thyme. Heat the large skillet over medium-high heat for 2 minutes. Add 2 tbsp olive oil, reserving 1/2 tbsp in the pan for the eggs, then add the mushrooms in a single layer. Cook for 7–9 minutes, stirring only occasionally, until the mushrooms release their moisture and develop deep golden edges. Stir in the shallot, garlic, thyme, and 0.5 tsp freshly ground black pepper; cook for 2 minutes, until the shallot is translucent and the garlic smells fragrant. | Why: Thoroughly drying the mushrooms and giving them space encourages browning instead of steaming; the aromatics build the savory base.

3. 03

   Finish the mushroom sauce

   Pour 120 ml dry white wine into the hot skillet and scrape up any browned bits with a wooden spoon. Simmer for 2–3 minutes, until reduced by about half. Add 300 ml low-sodium vegetable broth and 120 ml heavy cream. Simmer uncovered for 5–7 minutes, stirring occasionally, until the sauce lightly coats a spoon and the mushrooms are tender. Remove from the heat and stir in the juice and finely grated zest of 1 lemon. Taste and add a pinch more salt only if needed. Keep the sauce warm while the eggs cook. | Why: Reducing the wine concentrates its acidity, while broth and cream turn the browned bits into a balanced sauce that clings to the mushrooms.

4. 04

   Fry the eggs

   Heat the reserved oil in the same large skillet over medium heat. Crack 4 large eggs into the skillet, spacing them apart. Fry for 3–4 minutes, spooning the hot oil over the whites if needed, until the whites are fully set, the edges are crisp and lacy, and the yolks still jiggle when the skillet is gently shaken. For firmer yolks, cover the skillet for 1–2 minutes. Remove from the heat. | Why: Moderate heat crisps the whites without overcooking the yolks, giving the soft center a rich contrast to the creamy base.

5. 05

   Garnish and serve

   Stir the warm polenta once; it should flow slowly from a spoon. Divide it among the four shallow bowls, spoon the mushroom sauce over the center, and top each portion with a fried egg. Finely chop 2 tbsp fresh parsley and scatter it over the bowls. Serve immediately while the edges are crisp and the yolks are warm. | Why: Serving right away preserves the contrast between creamy grains, tender mushrooms, and crisp-edged eggs.