*This recipe was adapted from Happy Hearted Kitchen.
For years, oatmeal has been a go-to for breakfasts, especially when fall and winter hit. It's simple and filling, but you can only eat so many versions of oatmeal before your stomach desires something else. This polenta dish uses our garlic mushroom and white truffle olive oil for a savory meal you'll crave on a cold morning.
- 2 cups of mixed mushrooms (we used Organic Chef's Mix Mushrooms)
- 1 small yellow onion, thinly sliced
- 1 teaspoon dried thyme
- 2-3 cups packed spinach leaves, chopped
- 1 cup instant polenta
- 2 cups water
- 2 eggs
- Salt and Pepper
- 2-3 tbsp garlic mushroom oil
- 1-2 tbsp Italian white truffle oil
- Turn the oven on broil
- Add 2-3 tbsp of garlic mushroom olive oil to a pan and cook yellow onion for 5 minutes or until golden brown.
- Add the mushrooms and thyme. Cook until tender
- Remove from heat, add salt and pepper
- Place under the broil for a few minutes to crisp up
- While the mushrooms are in the oven, bring two pots of water to a boil (one for the eggs, one for the polenta)
- Polenta: Once the water is boiling, stir in the chopped spinach and polenta. Reduce heat to low and stir consistently until desired consistency.
- Add 1-2 tbsp of truffle olive oil before serving.
- Poached eggs: Reduce water to a simmer, crack the egg into a small ramekin and then pour into simmering water. Give the water a swirl with the end of a spoon, then leave to egg to cook for 3 – 3 1/2 minutes. Remove with a slotted spoon.
Place polenta in a bowl, top with the crispy onion-mushroom mixture and the poached egg. Enjoy!
Photos by Leslie Carvitto