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

Poached eggs:
• Fresh eggs
• Vinegar (for poaching water)

To finish:
• Truffle oil (just a few drops)
• Fresh parsley or chives

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