Mushroom Ragu and Polenta Egg Bake

Name: Mushroom Ragu and Polenta Egg Bake
Prep time: 15 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 3 tbsp. olive oil; 2 med. shallots, finely chopped; 1 1/2 c. medium or coarse-grind cornmeal; 1 lb. mixed mushrooms, sliced; 2 cloves garlic, finely chopped; 1 can (14 oz.) diced tomatoes; 6 lg. eggs; 1/4 c. Grated Parmesan; Chopped parsley, for garnish

By The Good Housekeeping Test KitchenPublished: Jan 7, 2017

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mushroom ragu and polenta egg bake in a baking dish

Mike Garten

Yields:

Active Time:

15 mins

Total Time:

1 hr 30 mins

This is breakfast for dinner at its coziest.

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Ingredients

3 Tbsp. olive oil
2 med. shallots, finely chopped
1 1/2 cups medium or coarse-grind cornmeal
1 lb. mixed mushrooms, sliced
2 cloves garlic, finely chopped
1 can (14 oz.) diced tomatoes
6 lg. eggs
1/4 cup Grated Parmesan
Chopped parsley, for garnish

Directions

1. Step 1Preheat oven to 350 degrees F. In 4- to 5-quart saucepot, heat 1 Tablespoon oil on medium. Add shallots; cook 3 minutes, stirring. Add broth and 3 cups water. Heat to boiling on high. Slowly whisk in cornmeal and 1/2 teaspoon salt. Reduce heat; simmer 4 minutes, whisking often.
2. Step 2Transfer polenta to 3-quart baking dish; cover with foil. Bake 45 to 50 minutes or until grains are tender and polenta has thickened, stirring every 15 minutes. Remove and discard foil.
3. Step 3 Meanwhile, in 12-inch skillet, heat remaining 2 Tablespoons oil on med. Add mushrooms, garlic and 1/2 teaspoon salt; cook 10 minutes or until mushrooms have softened, stirring. Stir in tomatoes; cook 1 minute. Spoon mushroom mixture over cooked polenta.
4. Step 4 Crack eggs and gently nestle into mushroom mixture. Top each with pinch salt and pepper. Sprinkle top with Parmesan. Bake 20 minutes or until whites have set. Garnish with parsley.