Creamy Polenta & Mushrooms with Soft-Boiled Eggs & Grana Padano Cheese

Creamy Polenta & Mushrooms

with Soft-Boiled Eggs & Grana Padano Cheese

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Tonight’s elegant dish showcases polenta, whose creamy texture is the perfect base for tender mushrooms and spinach—cooked together with a bit of balsamic vinegar for tangy sweetness. Soft-boiled eggs add luxurious richness to the dish (try mixing the runny yolks into your polenta as you eat!). Just before serving, we’re finishing it off with freshly grated Grana Padano cheese—a specialty variety with a deliciously nutty flavor.

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  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
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fresh
ingredients
Creamy Polenta & Mushrooms with Soft-Boiled Eggs & Grana Padano Cheese
Title
time-saving
tips & techniques
Cook & peel the eggs:
1 Cook & peel the eggs:

Heat a small pot of water to boiling on high. Once boiling, carefully add the eggs and cook for exactly 6 minutes. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Set aside in a warm place. Rinse and wipe out the pot.

Prepare the ingredients:
2 Prepare the ingredients:

While the eggs cook, wash and dry the fresh produce. Pick the sage leaves off the stems; discard the stems. Cut off and discard the mushroom stems; quarter the caps. Peel and roughly chop the garlic. Grate the cheese on the small side of a box grater.

Cook the polenta:
3 Cook the polenta:

In the same pot, combine 3 ½ cups of water and a big pinch of salt; heat to boiling on high. Once boiling, add the polenta; whisk to thoroughly combine. Reduce the heat to medium and cook, whisking frequently, 10 to 12 minutes, or until the water has been absorbed and the polenta has thickened. Turn off the heat.

Fry the sage:
4 Fry the sage:

While the polenta cooks, in a medium pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a sage leaf sizzles immediately when added to the pan, add the sage in a single layer. Cook, stirring occasionally, 30 seconds to 1 minute, or until dark green and crispy. Leaving the oil in the pan, carefully transfer the fried sage to a paper towel-lined plate; immediately season with salt.

Cook the vegetables & make the sauce:
5 Cook the vegetables & make the sauce:

While the polenta continues to cook, heat the pan of reserved oil on medium-high until hot. Add the mushrooms and cook, without stirring, 2 to 3 minutes, or until browned. (If the pan seems dry, add 2 teaspoons of olive oil.) Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until softened. Add the garlic and spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach has wilted. Turn off the heat. Add the vinegar (be careful, as the vinegar may splatter) and half the butter; stir to thoroughly combine. Season with salt and pepper to taste.

FInish & plate your dish:
6 FInish & plate your dish:

Whisk the spice blend, half the cheese, and the remaining butter into the pot of cooked polenta until well combined. Season with salt and pepper to taste. (If the polenta seems too thick, gradually whisk in up to 2 tablespoons of water to achieve your desired consistency.) Divide between 2 dishes. Top with the cooked vegetables and sauce, remaining cheese, and peeled eggs. Season with salt and pepper. Garnish with the fried sage. Enjoy!

Tips from Home Chefs

Cook & peel the eggs:
1 Cook & peel the eggs:

Heat a small pot of water to boiling on high. Once boiling, carefully add the eggs and cook for exactly 6 minutes. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Set aside in a warm place. Rinse and wipe out the pot.

2 Prepare the ingredients:

While the eggs cook, wash and dry the fresh produce. Pick the sage leaves off the stems; discard the stems. Cut off and discard the mushroom stems; quarter the caps. Peel and roughly chop the garlic. Grate the cheese on the small side of a box grater.

Cook the polenta:
3 Cook the polenta:

In the same pot, combine 3 ½ cups of water and a big pinch of salt; heat to boiling on high. Once boiling, add the polenta; whisk to thoroughly combine. Reduce the heat to medium and cook, whisking frequently, 10 to 12 minutes, or until the water has been absorbed and the polenta has thickened. Turn off the heat.

4 Fry the sage:

While the polenta cooks, in a medium pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a sage leaf sizzles immediately when added to the pan, add the sage in a single layer. Cook, stirring occasionally, 30 seconds to 1 minute, or until dark green and crispy. Leaving the oil in the pan, carefully transfer the fried sage to a paper towel-lined plate; immediately season with salt.

Fry the sage:
Cook the vegetables & make the sauce:
5 Cook the vegetables & make the sauce:

While the polenta continues to cook, heat the pan of reserved oil on medium-high until hot. Add the mushrooms and cook, without stirring, 2 to 3 minutes, or until browned. (If the pan seems dry, add 2 teaspoons of olive oil.) Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until softened. Add the garlic and spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach has wilted. Turn off the heat. Add the vinegar (be careful, as the vinegar may splatter) and half the butter; stir to thoroughly combine. Season with salt and pepper to taste.

6 FInish & plate your dish:

Whisk the spice blend, half the cheese, and the remaining butter into the pot of cooked polenta until well combined. Season with salt and pepper to taste. (If the polenta seems too thick, gradually whisk in up to 2 tablespoons of water to achieve your desired consistency.) Divide between 2 dishes. Top with the cooked vegetables and sauce, remaining cheese, and peeled eggs. Season with salt and pepper. Garnish with the fried sage. Enjoy!

FInish & plate your dish:
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