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15-Minute Mushroom, Egg and Greens Polenta Bowls.

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Servings 2 Servings

Ingredients
  

  • 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

Instructions
 

  • Measure the amount of water you need to prepare your Instant Polenta, salt the water and bring to a boil.
  • 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.
  • 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.
  • 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.
  • 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.
  • Peel and halve the cooked eggs and finish each plate with the soft-boiled eggs before serving.