Creamy Parmesan Polenta & Eggs w/ Mushrooms and Arugula

by Michelle Rudell January 19, 2021

The perfect breakfast COMFORT food! Inspired by my best gluten-free, vegetarian friend Selda! This was what was in the fridge at the time but feel free to modify it to suit your needs. A different cheese can be used, wilted spinach instead of fresh arugula, bacon or no bacon! Just don't leave out the onions, garlic, Chile paste, toasted sesame seeds and of course the Cayenne Fused Chile Oil! Serves 4-6, but can be halved easily to serve 2.

Ingredients:

1 c cornmeal

4 c salted water

4 tbsp NOOC EVOO of your choice, divided (for sautéing and adding to cooked polenta)

3/4 c grated parmesan cheese

1 small red onion halved and thinly sliced

2 cloves garlic thinly sliced or minced

2 c sliced mushrooms

2 slices of crispy cooked bacon or prosciutto, chopped (optional)

2 c fresh arugula (1 handful per person)

4-6 eggs, poached, basted or fried (I think runny yolk is the key if you're into it!)

4-6 tbsp chile paste (such as Sambal Olek)

NOOC Cayenne Fused Chile Oil for drizzling

Toasted sesame seeds

Salt & Pepper, to taste

Directions

Sauté sliced red onion and mushrooms in 2 tbsp EVOO over med heat until soft, add thinly sliced garlic (and diced cooked crispy bacon or prosciutto if desired) and sauté for another minute or two, keep warm. Cook polenta according to cornmeal package instructions (it should be creamy, add more water if necessary to achieve desired texture). When done, stir in grated Parmesan and 2 tbsp NOOC EVOO, add salt & pepper to taste. Pour polenta into a bowl, top with a poached, basted or fried egg, mushroom/onion mixture, arugula, toasted sesame seeds and Chile paste. Drizzle with Cayenne Fused Chile Olive Oil.