Creamy Polenta with Corn, Mushrooms, and Poached Egg
4
Points®
Temps total: 30 min • Préparation: 10 min • Cuisson: 20 min • Portions: 6 • Difficulté: Facile
This rich and hearty stew cooks up quickly in one pan using instant polenta. Topped with a poached egg and dusting of pecorino, it makes for a filling brunch
Ingrédients
Butter flavour cooking spray
1 spray(s)
Onion
1 cup(s), chopped
Portabella mushrooms
4 cup(s), chopped
Kosher salt
2 tsp(s), divided
Minced garlic
1 tsp(s)
Fresh thyme
2 tsp(s), minced
Frozen corn
2 cup(s), defrosted
Chicken broth
3 cup(s), or chicken stock
Polenta, dry
¾ cup(s), instant variety
Light sour cream
¼ cup(s)
Egg
6 large
Romano cheese
1 oz, grated (about 2 TBSP)
Chives
2 tbsp(s), minced
Instructions
1
Heat a large nonstick skillet over medium high heat. Spray with cooking spray and add onion, mushrooms, and 1 tsp of salt. Cook for 10 minutes, stirring frequently until onions are softened and mushrooms are beginning to brown. Remove from pan and keep warm. Add garlic, thyme, and corn to pan and sauté for 1 minute. Add chicken stock, bring to a boil, and stir in polenta until cooked according to package directions (3-5 minutes depending on brand –you may need more chicken stock if it gets too dry) Stir in sour cream and remaining 1 tsp salt. Carefully crack each egg into an individual cup and pour over ragout. Cover pan and cook for 5-6 minutes or until whites are set (alternatively, poach eggs on the side and reserve to spoon on top of plated ragout). To serve spoon mushrooms into each serving bowl, top with polenta and egg. Garnish each serving with 1 tsp pecorino and 1 tsp chives.
Les autres ont aussi aimé
Rejoignez le programme de perte de poids #1 recommandé par les médecins*
*Basé sur une enquête de 2023 de Cerner Enviza auprès de 500 médecins qui recommandent des programmes de perte de poids aux patients.