Creamy Polenta with Melted Peppers and Sauteed Mushrooms

For the polenta

  •     2 cups lowfat milk
  •     1/2 teaspoons kosher salt
  •     3/4 cup stoneground polenta (not instant)
  •     3/4 cup coarsely shredded Parmesan cheese

    For the vegetables

  •     2 tablespoons olive oil, divided
  •     1 pound cremini mushrooms, quartered
  •     Kosher Salt and Freshly Ground Black Pepper
  •     1 yellow onion, quartered and thinly sliced
  •     2 bell peppers, cored, stemmed, and thinly sliced
  •     Spinach or baby chard (optional)

    For topping (all optional)

  •     4 large eggs
  •     Chives, for garnish
  •     Crème Fraiche, for garnish


Click here for preparation method.

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