Savory Polenta & Soft-Boiled Eggs with Mushrooms, Bok Choy & Shishito Peppers

Savory Polenta & Soft-Boiled Eggs

with Mushrooms, Bok Choy & Shishito Peppers

35 MIN
2 Servings
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From the Test Kitchen

This hearty dish is packed with umami-rich flavors thanks to the sweet white miso paste we’re whisking into smooth polenta, and the savory black bean-chile sauce that coats the trio of vegetables served on top. It’s all complete with a silky soft-boiled egg and a garnish of crunchy sesame seeds.

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Dietary Information

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

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    480 Cals (est.)
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Nutrition Label
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fresh
ingredients
Savory Polenta & Soft-Boiled Eggs with Mushrooms, Bok Choy & Shishito Peppers
Title
  • 2 Pasture-Raised Eggs
  • ¾ cup Polenta
  • 4 oz Cremini Mushrooms
  • 2 cloves Garlic
  • 10 oz Baby Bok Choy
  • 3 oz Shishito Peppers
  • 3 Tbsps Savory Black Bean-Chile Sauce
  • 3 Tbsps Sweet White Miso Paste
  • 1 Tbsp Rice Vinegar
  • 1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
Cook the eggs:
1 Cook the eggs:

Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Once boiling, carefully add the eggs. Cook 7 minutes for soft-boiled, or until your desired degree of doneness. Reserving the pot, drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Season with salt and pepper. 

Prepare the ingredients:
2 Prepare the ingredients:

Meanwhile, in a separate medium pot, combine 4 cups of water and a big pinch of salt; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands immediately after handling.

Cook & finish the polenta:
3 Cook & finish the polenta:

Add the polenta to the pot of salted boiling water; whisk to thoroughly combine. Reduce the heat to medium. Cook, whisking frequently to prevent lumps from forming, 15 to 19 minutes, or until the polenta is thickened and the water has been absorbed (be careful, as the polenta may splatter as it cooks). Turn off the heat. Add the miso paste; whisk until combined. Taste, then season with salt and pepper if desired. 

Cook the vegetables & serve your dish:
4 Cook the vegetables & serve your dish:

Once the polenta has cooked about 10 minutes, in the pot used to cook the eggs, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces and pepper pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped bok choy stems and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the black bean-chile sauce (carefully, as the liquid may splatter), vinegar, and chopped bok choy leaves. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the bok choy leaves are wilted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished polenta topped with the cooked vegetables and seasoned eggs. Garnish with the sesame seeds. Enjoy!

Tips from Home Chefs

Cook the eggs:
1 Cook the eggs:

Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Once boiling, carefully add the eggs. Cook 7 minutes for soft-boiled, or until your desired degree of doneness. Reserving the pot, drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Season with salt and pepper. 

2 Prepare the ingredients:

Meanwhile, in a separate medium pot, combine 4 cups of water and a big pinch of salt; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands immediately after handling.

Prepare the ingredients:
Cook & finish the polenta:
3 Cook & finish the polenta:

Add the polenta to the pot of salted boiling water; whisk to thoroughly combine. Reduce the heat to medium. Cook, whisking frequently to prevent lumps from forming, 15 to 19 minutes, or until the polenta is thickened and the water has been absorbed (be careful, as the polenta may splatter as it cooks). Turn off the heat. Add the miso paste; whisk until combined. Taste, then season with salt and pepper if desired. 

4 Cook the vegetables & serve your dish:

Once the polenta has cooked about 10 minutes, in the pot used to cook the eggs, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces and pepper pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped bok choy stems and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the black bean-chile sauce (carefully, as the liquid may splatter), vinegar, and chopped bok choy leaves. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the bok choy leaves are wilted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished polenta topped with the cooked vegetables and seasoned eggs. Garnish with the sesame seeds. Enjoy!

Cook the vegetables & serve your dish:
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