Mushroom Ragu And Polenta Egg Bake
20m prep 1h 15m cook 1h ready
A hearty egg bake with creamy polenta and savory mushroom ragu, perfect for brunch or dinner.
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Ingredients
- 44.4 ml extra virgin olive oil
- 2 medium shallots finely chopped
- 946 ml chicken broth
- 355 ml medium or coarse-grind cornmeal
- 4.93 ml salt
- 454 g mixed mushrooms sliced
- 2 clove garlic finely chopped
- 1 diced tomatoes
- 6 large eggs
- 59.1 ml grated Parmesan
- Chopped parsley for topping
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 129 mg
- Iron: 1.94 mg
- Magnesium: 22.8 mg
- Phosphorus: 159 mg
- Potassium: 297 mg
- Zinc: 1.21 mg
Let's Cook
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Step 1.
Heat oven to 350°F. Heat 1 tablespoon oil in a 4- to 5-quart saucepot over medium heat. Add shallots; cook 3 minutes, stirring occasionally, until softened. Add broth and 3 cups water. Bring to a boil over high heat. Slowly whisk in cornmeal and ½ teaspoon salt. Reduce heat to low; simmer 4 minutes, whisking often to prevent lumps.
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Step 2.
Transfer the polenta to a 3-quart baking dish; cover tightly with foil. Bake 45 to 50 minutes, stirring every 15 minutes, until grains are tender and polenta has thickened. Remove and discard foil.
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Step 3.
While the polenta bakes, heat remaining 2 tablespoons oil in a 12-inch skillet over medium heat. Add mushrooms, garlic, and remaining ½ teaspoon salt; cook 10 minutes, stirring occasionally, until mushrooms have softened and released their liquid. Stir in diced tomatoes; cook 1 minute. Spoon the mushroom mixture evenly over the cooked polenta.
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Step 4.
Crack eggs and gently nestle them into the mushroom mixture, spacing evenly. Top each egg with a pinch of salt and pepper, then sprinkle Parmesan over the entire dish. Bake 20 minutes or until egg whites are set but yolks are still runny. Garnish with chopped parsley.
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