Baked Polenta & Eggs

with Mushrooms & Crispy Sage

45 MIN

2 Servings

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From the Test Kitchen

To add even more flavor in our comforting polenta, we’re finishing it with tangy parmesan cheese—creating the perfect, pillowy base for savory kale, mushrooms, and eggs that get baked in the oven until all the flavors deliciously meld together.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

660 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Pasture-Raised Eggs
¾ cup Polenta
½ lb Mushrooms
1 bunch Kale
1 bunch Sage
2 cloves Garlic
2 oz Fontina Cheese
¼ cup Grated Parmesan Cheese
1 Tbsp Sherry Vinegar
¼ tsp Crushed Red Pepper Flakes

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. In a medium pot, heat 2 cups water and a big pinch of salt to boiling on high. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Grate the fontina on the large side of a box grater. Pick the sage leaves off the stems.

2 Cook the polenta

Add the polenta to the pot of boiling water; whisk to thoroughly combine. Reduce the heat to medium and cook, whisking constantly to prevent lumps from forming, 3 to 5 minutes, or until the polenta is thickened. Turn off the heat. Season with salt and pepper. Stir in the parmesan until melted and combined. Taste, then season with salt and pepper if desired. Transfer to a small baking dish; spread into an even layer.

3 Cook the vegetables

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the water has cooked off. Turn off the heat; carefully stir in the vinegar. Taste, then season with salt and pepper if desired.

4 Bake the polenta & eggs

To the baking dish of cooked polenta, add the cooked vegetables in an even layer, leaving 2 shallow wells for the eggs. Carefully crack an egg into each well; season with salt and pepper. Evenly top with the grated fontina. Bake 11 to 13 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven and let stand at least 2 minutes.

5 Fry the sage & serve your dish

Meanwhile, rinse and wipe out the pan used to cook the vegetables. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sage leaves in an even layer and cook, stirring occasionally, 1 to 2 minutes, or until dark green and crispy. Carefully transfer to a paper towel-lined plate; immediately season with salt. Serve the baked polenta and eggs topped with the fried sage. Enjoy!