Caramelized Mushroom and Marinara Fontina Polenta with Goat Cheese + Fried Eggs.
View original ↗
Half Baked Harvest · by Tieghan Gerard★ 4.6 (16)

Caramelized Mushroom and Marinara Fontina Polenta with Goat Cheese + Fried Eggs.

NUTRITION · PER SERVING45M COOK
CAL 23%·PRO 43%
CARBS 38G34% OF CAL
5G FIBER0G ADDED0G INTRINSIC21G OTHER12G TOTAL SUGAR
FAT 25G49% OF CAL
10G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Creamy polenta topped with caramelized mushrooms, marinara, and melted fontina, finished with tangy goat cheese and a fried egg. Warm and satisfying without being heavy, perfect for a cozy dinner or brunch.

mainamericanbowleggstofugluten freevegetarian
View the full recipe on Half Baked Harvest →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 3 cups mixed mushrooms (sliced (I used a mix of chanterelles and crimini’s))
  • 2 tablespoons butter
  • 2 cloves garlic (minced or grated)
  • 2 teaspoons fresh thyme (chopped)
  • 1 teaspoon crushed red pepper
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 cups veggie broth (or water)
  • 2 cups milk
  • 1 cup polenta
  • 4 ounces fontina shredded (or more if you wish)
  • 1/4 teaspoon pepper
  • 2-4 tablespoons butter (your preference)
  • 1-2 cups of your favorite [marinara sauce | https://www.halfbakedharvest.com/crockpot-brown-butter-marinara-sauce/] (warmed)
  • 4 eggs cooked to your liking
  • 4 ounces goat cheese (crumbles)
  • fresh parsley (chopped, for garnish)
  • freshly cracked black pepper (for garnish)
PREP
20M
SODIUM
1131MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.