It makes sense that if I love food, my friends would also love food, right? I do have one friend that stands out in her love for a good meal. She’s my favorite foodie and the person I most like to be with for a culinary adventure. These adventures are few and far between as we deny ourselves nothing. My friend has entered a recipe competition and I’d love for her to win with this fabulous, hearty vegetarian dish. As a prize she’ll get some fun kitchen gadgets which will hopefully result in her making more fancy meals for me…Please help her win by voting.


The competition: The Kitchn’s Quick Weeknight Meals

How to vote: click here, register and give it a thumbs up (I promise they do not send any junk mail)

Deadline: September, 24th at 5pm EST

Here’s the recipe, directions, and a few words from Kasia:

“It takes just 20 minutes and this is my default lazy dish. Roasting the mushrooms bring out big woodsy flavors that play off the creaminess of the cheesy polenta and soft cooked egg, making this dish versatile enough for impromptu dinner guests or a ‘fancy’ meal for just one.”

Parmesan Polenta with Eggs and Roasted Mushrooms
Serves 3 (main course portions)

1 lb mushrooms
1/8 c olive oil
1/4 tsp pepper flakes
1/4 tsp coarse salt
1/2 c polenta
1 c milk
1 c water
pinch salt
1/2 c shredded Parmesan or Romano cheese
3 eggs
chives for garnish

1. Preheat oven to 475.
2. Chop mushrooms into 1/2 inch pieces.
3. Toss mushrooms with oil, pepper flakes, and salt on a baking sheet.
4. Spread in single layer and roast until browned, about 10 mins.
5. Meanwhile, whisk polenta, milk, water, and salt together in saucepan and bring to a boil over medium heat, covered.
6. After reaching a boil, turn heat to low and let sit with lid cracked for 15 minutes.
7. While polenta is cooking, heat nonstick skillet over medium heat and crack the eggs so that they are sunny side up.
8. Cook about a minute and then add a few tablespoons of water to the skillet. Water will sizzle – cover so the yolks steam and set to your liking. I like mine somewhat viscous so I wait for the steamed yolks to ‘skin’ over with egg white. This will happen naturally with the method above.
9. Mix Parmesean into polenta, plate on a dish, spoon mushrooms over and top with egg. Garnish with snipped chives. Eat and enjoy!