Warm up your winter with one of my favorite brunch or dinner dishes. Chunky sautéed mushrooms over creamy polenta, finished with a poached egg. Made with @colavitausa Italian pantry staples, which can be found at your local grocery store.
Heat olive oil in a large skillet over medium-high. Add mushrooms and cook undisturbed for a few minutes, then stir and cook until deeply browned, about 8-10 minutes.
Add butter, garlic and sage, cook for 30 seconds until fragrant. Season with salt and pepper.
Deglaze with wine and cook until mostly evaporated, 2-3 minutes. Add soy sauce if using and set aside.
Bring water, milk, and a good pinch of salt to a gentle boil. Slowly whisk in polenta. Lower heat and cook, stirring often, until thick and creamy, about 8-10 minutes. Finish with butter and Parmigiano.
For the egg, crack a cold egg into a fine-mesh strainer to remove loose whites. Gently slide into barely simmering water with 1 tbsp vinegar. Cook for about 3 minutes for a runny yolk, then transfer to ice water.
Spoon polenta into a bowl, top with mushrooms and the egg. Finish with shaved Parmigiano, chives, black pepper, and a drizzle of Colavita olive oil. Serve immediately and enjoy.
