Polenta with bacon and mushrooms

I saw this on a restaurant brunch menu and decided to make my own. Not healthy, but you can tweak things to make it healthier. :)

Also...don't judge me for my instant polenta.

Total Time:  15-20 Active Time:  5 Number Serves:  2 Equipment:  Skillet, covered sauce pan


3 oz bacon (preferably slab but the slices work too), chopped
8 oz mushrooms, cleaned and quartered
1/2 tsp dried thyme
pepper to taste
1/2 cup instant polenta
2 eggs


Heat a skillet on med heat and add bacon. Once rendered and starting to brown add the mushrooms. Cook until they give off their liquid. Add thyme and pepper, cover and cook and extra few minutes.*

Meanwhile, poach the eggs (you can also fry them, but keep the yolks runny!)

Prepare polenta as directed. Go easy on the salt since you already have the bacon.

Divide among 2 bowls. Top polenta with mushroom bacon mixture and an egg.

*If you don't want the eggs, or don't want runny yolks, add a little water or stock to the mushrooms to make a sauce. The dish is a bit dry without something.


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