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Photo of Creamy Polenta with Corn, Mushrooms, and Poached Egg by WW

Creamy Polenta with Corn, Mushrooms, and Poached Egg

4 - 7
PersonalPoints™ per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
6
Difficulty
Easy
This rich and hearty stew cooks up quickly in one pan using instant polenta. Topped with a poached egg and dusting of pecorino, it makes for a filling brunch

Ingredients

Butter flavour cooking spray

1 spray(s)

Uncooked onion(s)

1 cup(s), chopped

Uncooked portabella mushroom(s)

4 cup(s), chopped

Kosher salt

2 tsp(s), divided

Minced garlic

1 tsp(s)

Fresh thyme

2 tsp(s), minced

Frozen corn kernels

2 cup(s), defrosted

Canned chicken broth

3 cup(s), or chicken stock

Polenta, dry

¾ cup(s), instant variety

Light sour cream

¼ cup(s)

Egg(s)

6 large egg(s)

Romano cheese

1 oz, grated (about 2 TBSP)

Chives

2 tbsp(s), minced

Instructions

  1. Heat a large nonstick skillet over medium high heat. Spray with cooking spray and add onion, mushrooms, and 1 tsp of salt. Cook for 10 minutes, stirring frequently until onions are softened and mushrooms are beginning to brown. Remove from pan and keep warm. Add garlic, thyme, and corn to pan and sauté for 1 minute. Add chicken stock, bring to a boil, and stir in polenta until cooked according to package directions (3-5 minutes depending on brand –you may need more chicken stock if it gets too dry) Stir in sour cream and remaining 1 tsp salt. Carefully crack each egg into an individual cup and pour over ragout. Cover pan and cook for 5-6 minutes or until whites are set (alternatively, poach eggs on the side and reserve to spoon on top of plated ragout). To serve spoon mushrooms into each serving bowl, top with polenta and egg. Garnish each serving with 1 tsp pecorino and 1 tsp chives.

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