We have been spacing out our grocery store visits quite a bit during social distancing, so getting creative with what’s in my pantry and making use of every-last-ingredient in my fridge has been a big part of mealtimes lately. We started the year off with a resolution to eat a bit less meat and swap in a few more vegetarian meals in an effort to have a lighter impact on the environment. It turns out our meat-free meal idea has translated pretty well to the current hunkered-down situation. This recipe is a winner for one of those meatless Monday lunches or dinners because it only takes about 15 minutes to make and uses a few simple pantry ingredients and my favorite Little Leaf Farms greens mix! I love that Little Leaf Farms has eco-friendly growing practices that align with our resolution to have a lighter impact on the environment. The fact that the greens are grown locally makes a big difference to me – the lettuce is fresher and it takes way less food miles to get it to my table. I tossed some of the greens from their red and green leaf mix (my fave) with a simple vinaigrette – use whatever your favorite is or shake up some of your own with olive oil and vinegar. The bright, crunchy lettuce and tart vinaigrette get added to the top of a bowl of warm polenta mixed with sharp cheddar cheese. Instant polenta is such a good pantry item for quick dinners, it takes just minutes to make and can be dressed up with herbs and your favorite cheese (parmesan works well too). A jammy soft boiled egg adds a bit of protein to the dish (a fried egg or poached egg would be delicious too!) and some buttery sautéed mushrooms add a bit of umami that brings it all together. Scroll down for the full recipe and give it a save for a night when you need a speedy dinner idea (or give it a try on Earth day — April 22nd — for a meat-free dish!).

15-Minute Mushroom, Egg and Greens Polenta Bowls.
Serves: 2 Servings
  • 2 Eggs
  • 2 Cups of Instant Polenta, prepared
  • 1 Cup of Shredded Sharp Cheddar Cheese
  • 1 Tbsp. Butter
  • 1.5 Cups of Mushrooms, sliced
  • 4 Cups of Little Leaf Red and Green Leaf Mix
  • Vinaigrette of your choice
  • 2 Tbsp of Fresh Chives, minced
  • Salt and Pepper
  1. Measure the amount of water you need to prepare your Instant Polenta, salt the water and bring to a boil.
  2. Use a slotted spoon to gently place the eggs in boiling water, cook for exactly 7 minutes and transfer to an ice bath to sit for 2-3 minutes.
  3. Return the water to a boil and cook in the instant polenta as directed; stir in shredded cheddar cheese and season to taste with salt and pepper.
  4. While the eggs and polenta are cooking, melt butter in a small saucepan and cook mushrooms for 5-7 minutes, season with salt and pepper.
  5. Assemble the dish by dividing the cooked polenta and mushrooms into two bowls. Lightly dress the mixed greens and arrange on top of the polenta. Garnish each plate with a tablespoon of chopped chives and fresh black pepper.
  6. Peel and halve the cooked eggs and finish each plate with the soft-boiled eggs before serving.

Please note: This post was created in partnership with Little Leaf Farms. All opinions, images and content are my own. Thank you for supporting brands that support this site.