BAKED MUSHROOM POLENTA WITH FRIED EGG

FOR THE POLENTA

150g     polenta
500ml   water
100g     butter
100g     mountain cheese
salt and pepper
nutmeg

FOR THE MUSHROOMS

250g       mushrooms (of choice)
1/2          onion
4 tbsp    olive oil
salt
parsley

OTHER

2 eggs

DIRECTIONS

Preparation

• small oven dishes, pot, pan, whisk, scale
• preheat fan oven to 180°C

Prepare Mushrooms

• clean the mushrooms, then chop them coarsely
• dice the onion
• season the mushrooms with salt, pepper and parsley and fry them in a pan with olive oil for a few minutes
• then add the onion to the mushrooms in the pan
• when everything is well fried, remove the pan from the stove and put it aside

Cook the Polenta

• bring water to boil in a saucepan and season well with salt and nutmeg
• grate the cheese
• add the polenta while stirring and bring to the boil again
• cut the butter into small pieces and stir into the polenta – the cheese as well
• let it swell for about 20 minutes on a low heat, stir occasionally

Bake in Oven

• divide the polenta and the mushrooms into two oven dishes
• beat the egg on top of the polenta and bake everything in the preheated oven for about 8 minutes
• when the egg is cooked to the desired consistency, remove the dishes from the oven and serve

Can’t get enough Lebe’genuss?

Each of our apartments has its own character, its own story and therefore its own dishes.
We don’t want to withhold these from you and invite you to browse through the recipes of the other apartments as well.