Parmesan Polenta With Eggs And Roasted Mushrooms - cooking recipe

Ingredients

1 lb mushroom (I used cremini)
1/8 cup olive oil
1/4 teaspoon chili pepper flakes (which I skipped)
1/4 teaspoon coarse salt
1/2 cup polenta
1 cup milk
1 cup water
1 pinch salt
1/3 cup freshly grated parmesan cheese (reduced from 1/2 cup) or 1/3 cup pecorino romano cheese (reduced from 1/2 cup)
3 eggs
cracked black pepper
chives (to garnish)

Preparation

Preheat oven to 475.
Slice the mushrooms in half.
Toss mushrooms with oil, pepper flakes (if using), and salt on a baking sheet.
Spread in single layer and roast until browned for 10 minutes.
Meanwhile, whisk polenta, milk, water, and salt together in saucepan, cover and bring to a boil over medium heat.
After reaching a boil, turn heat to low and let sit with lid cracked for 15 minutes.
While polenta is cooking, heat nonstick skillet over medium heat and crack the eggs carefully into the pan.
Cook about a minute and then add a few tablespoons of water to the skillet. Water will sizzle - cover so the yolks steam and set to your liking. We don't like runny eggs, so I cooked them for a full three minutes.
Stir Parmesan into polenta, plate on a dish, spoon mushrooms over and top with egg. Sprinkle with freshly ground black pepper and garnish with snipped chives. Eat and enjoy!