Poached Eggs over Creamy Polenta with Mushrooms & Truffle Oil Silky poached eggs rest on a bed of creamy Parmesan polenta, surrounded by sautéed mushrooms and finished with a drizzle of truffle oil — elegant, earthy, and restaurant-worthy.
Ingredients:
For the polenta: • Yellow cornmeal (polenta) • Milk + water (or chicken broth) • Butter • Parmesan cheese • Salt & pepper
For the mushrooms: • Mixed mushrooms (shiitake, cremini, oyster) • Olive oil or butter • Garlic • Thyme or rosemary • Salt & pepper
To finish: • Truffle oil (just a few drops) • Fresh parsley or chives
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