Polenta with Kale, Mushrooms, and Poached Egg are the perfect combination for a hearty and nutritious grain bowl. Perfect for a weekend brunch or weeknight meal. Enjoy!
A little while back I finally had the chance to try out the restaurant Rosie’s. Rosie’s started as a pandemic-era pop-up restaurant that quickly has become the must-try brunch spot. Chef Akino West was named a 2023 James Beard Award semifinal spot. I’d been dreaming about his Lemon Ricotta Pancakes and Wild Mushroom Polenta ever since I tried them! This polenta with kale, mushrooms, and poached egg grain bowl was inspired by Chef Akin’s polenta bowl.
Second year into my master’s and the theme is HEAT and EAT! Quick and easy, yet nutritious and delicious. With little time for creativity in the kitchen and also little ‘meal prep’ time on the weekend these ‘heat and eat’ meals lead to success during the week. Even though I am cooking for just one person, this idea/concept of ‘heat and eat’ meals is something that will help as you’re planning meals for a family. This polenta with kale, mushrooms, and a poached egg is a grain bowl concept that consists of a base, a protein, vegetables, toppings/garnish, and a flavorful dressing and/or sauce that ties it all together. Less thinking, more eating!
Ingredients: Polenta, Kale, Mushrooms, & Poached Egg
- Perfect Polenta: Check out the blog for more details on making perfecta polenta. Your basic polenta to liquid ratio is technically 1:5, however, to start, use four parts water to one part polenta and then add in one part milk later in the cooking process. 4 cups of water, 1 cup of polenta, and 1 cup of milk will make about four servings.
- Air ‘Fried’ Kale Chips: You can also use my sauteed kale if you prefer, however, I love the crunchy texture of the air ‘fried’ kale with this polenta bowl.
- Mushrooms: marinated or roasted, either way they’re both delish! Choose the version you prefer!
- Poached Egg: On the blog there are tips and tricks to make a perfectly poached egg. While technically this requires cooking, however, in as little as 3 minutes this can ‘cook’ while the rest is ‘heating’ up!
How To Make Polenta with Kale, Mushrooms, & Poached Egg
- Polenta: 4 cups of lightly salted water to a boil. Slowly pour the polenta in, while whisking vigorously. Reduce heat to low, whisk every so often. After 10 minutes, taste. It will be very thick and will start to soften. Add 3/4 cup of milk, slowly drizzle in the milk whisking well, along with a dash of pepper. Cook for 10 minutes and taste again. If it’s too thick, add the remaining 1/4 cup of milk. Whisk in the cheese and cook until it melts. Remove from the heat and stir in the olive oil. Adjust your seasonings.
- Mushrooms: Heat the oil in a large skillet over medium heat. Add the garlic and cook until golden brown and starts to smell, about 1 to 2 minutes. Using a slotted spoon, pull the garlic out and add the mushrooms and red onion with ¼ teaspoon of black pepper. Cook stirring once or twice, until golden brown and just barely tender, about 3 to 5 minutes. Remove from the heat and add the vinegar, thyme, and sugar. Add the garlic back and let cool completely.
- Poached Egg: Boil a large pot of water to a rolling boil and reduce the heat to low and/or turn off the heat. Crack an egg in a fine mesh sieve over a small bowl removing the excess whites. Add 1 tablespoon of vinegar to the pot and stir to create a vortex. Pour the egg into the middle of the vortex and set a timer for 3 minutes. Remove the egg with a slotted spoon.
- Air Fryer Kale: Preheat to 350 degrees F. Add the kale, olive oil, and salt to a large mixing bowl. Massage the kale to evenly coat with the olive oil. Spread the leaves in a single layer. Air fry the kale leaves for ~3 minutes for lacinato kale and between 4-5 minutes for curly kale. Turn and/or flip halfway during the process.
- Assemble: Spoon the polenta into bowl, top with mushrooms and a poached egg. Sprinkle the air fried kale on top with a drizzle of chimichurri sauce for extra flavor!
Other Heat & Eat Meals
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Polenta with Kale, Mushrooms, & Poached Egg
Polenta with Kale, Mushrooms, and Poached Egg are the perfect combination for a hearty and nutritious grain bowl. Perfect for a weekend brunch or weeknight meal. Enjoy!
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
Units
Scale
- 1 cup polenta
- 4 cups water
- 3/4 – 1 cup milk of choice
- 1/3 cup parmesan cheese
- 2 tablespoons olive oil
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, halved lengthwise
- 1 pound cremini/baby bella mushrooms, halved or quartered if large
- 1/4 cup white wine vinegar
- 1/4 small red onion, sliced very thinly
- 5–6 fresh thyme sprigs
- 1 teaspoon sugar, *optional
- 6 cups kale, rinsed, dried, and cut/torn into small pieces
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- 4 large eggs
- 1 tablespoon vinegar, *optional
Instructions
- Boil: Bring 4 cups of lightly salted water to a boil.
- Pour: Once boiling, slowly pour in the polenta in a thin, steady stream while whisking vigorously. Reduce heat to low, continue whisking every so often. You can’t over stir polenta and the more you stir, the creamier it will turn out!
- Taste: After 10 minutes, taste the polenta. It will be very thick and it will have started to soften. Add 3/4 cup of milk, slowly drizzle in the milk whisking well in between additions, along with a dash of black pepper.
- Cook: for another 10 minutes or so and taste again. This time around there should be no grittiness, and will be smooth and creamier. At this point, if it is too thick for your liking, you can add the remaining 1/4 cup of milk. I like mine a little thinner, so I do add the remaining 1/4 cup of milk.
- Whisk in the cheese and cook until it melts and incorporated. Remove from the heat and stir in the olive oil. Taste one last time and adjust as needed with a dash or two of salt and/or pepper.
- Prepare the air fryer: Preheat your air fryer to 350 degrees F.
- Mix the ingredients: Add the fresh kale leaves, olive oil, and salt to a large mixing bowl.
- Massage the kale: Using your hands, lightly massage the kale such that you evenly coat each leaf with olive oil.
- Arrange in the air fryer basket: Transfer the massaged kale pieces to the air fryer basket. Spread the leaves in a single layer, being sure not to overcrowd them. I recommend frying your kale leaves in batches to make crispy kale in the air fryer for the amount in this recipe. However, I prep the kale and prepare in small batches for just myself.
- Air fry the kale: Air fry the arranged kale leaves for ~3 minutes for lacinato kale and between 4-5 minutes for curly kale. You can turn and/or flip (depending on your air fryer basket) halfway during the process.
- Heat the oil in a large skillet over medium heat. Add the garlic and cook until golden brown and it starts to smell, about 1 to 2 minutes. Using a slotted spoon, pull the garlic out and then add the mushrooms and red onion with ¼ teaspoon of black pepper.
- Cook, stirring once or twice (not too much!), until golden brown and just barely tender, about 3 to 5 minutes. If there is liquid left in the pan, that is okay. Remove the pan from the heat and add the vinegar, thyme, and sugar.
- Add the garlic back to the mushrooms and let cool completely. Transfer to a container. The mushrooms will keep refrigerated for 3-4 days.
- Boil a large pot of water to a rolling boil and then reduce the heat to low and/or turn off the heat.
- Crack an egg in a fine mesh sieve over a small bowl allowing the excess whites to be removed.
- Transfer the egg to a small ramekin or bowl.
- Add one tablespoon of vinegar to the pot and stir to create a vortex. *Vinegar is optional. Create a vortex if cooking only one egg.
- Pour the egg from the ramekin into the middle of the vortex and set a timer for 3 minutes.
- Remove the egg with a slotted spoon. Dab with a paper towel to remove excess water. Eat immediately and enjoy!
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
1 thought on “Polenta with Kale, Mushrooms, & Poached Egg”
This looks absolutely delicious!! Can’t wait to make this!