02 Feb Recipe for Baked Eggs with Polenta, Kale, Chard and Mushrooms
Last week we decided to clear the retail merchandise out of our shop and focus on what we do best: cooking. Not a bad thing, as I pulled a couple of cookbooks off the shelf for our home collection, including Cheese Obsession by Georgeanne Brennan. I like this cookbook because it’s creative with one of my favorite ingredients, giving instruction for how to make a balanced cheese course, as well as integrating many varieties of cheese into starters, soups & salads, main courses, side dishes and desserts.
There is a recipe in the “sides” section of this cookbook for Polenta with white cheddar, chard and wild mushrooms that really peaked my interest, so I decided to tweak it and make a delicious snow-day breakfast at home.
Hope you enjoy my version of Baked Eggs with Polenta, Kale, Chard and Mushrooms!
Sea salt & black pepper
1.5 c. white polenta (you’ll find this in the pasta isle)
1 bunch Swiss chard
1 bunch kale
1 lb. assorted mushrooms, chopped
6 tbsp. butter
1 large shallot, chopped
3 tbsp. coconut oil
1/4 c. shredded Swiss cheese
1/4 c. shredded Gruyere cheese
1/2 c. shredded Parmesan cheese + 1/4 c. to top
Preheat the oven to 350°. Bring eight cups of water to a boil in a large saucepan over high heat. Add 1.5 tsp. salt. Slowly pour polenta in, stirring continuously. The polenta will thicken up fairly quickly, just keep stirring so it doesn’t burn to the bottom of the pan. You’ll want to reduce the heat to medium and cook this for 15-20 minutes.
While you are cooking the polenta, you can work on your mushrooms, kale and chard.
(Don’t you love Swiss chard? It looks and feels so healthy and full of life, and it adds a great flavor to any dish you use it in!)
Bring another large pot of water to a boil on the stove. Use a knife to cut the leaves of the Swiss chard off of the ribs, and give them and the kale leaves a rough chop before you throw them into the water. You’ll want to cook the greens for about 10 minutes and then drain the water off of them.
While the greens are cooking, melt the butter in a large frying pan over medium-high heat. Add the mushrooms and shallots and cook until the mushrooms are tender – about 10 minutes.
Add the drained kale and chard to the mushroom mixture and sauté for another minute or two, in order to coat everything.
As you’re finishing the kale, chard, mushrooms and shallots, add the coconut oil, Swiss cheese, Gruyere cheese and 1/2 c. Parmesan cheese plus 1 tsp. salt and 1 tsp. pepper. Stir until the oil and cheese are melted in. Put the polenta into a baking dish as the bottom layer (I used six individual baking dishes, but you can do this in one casserole dish, or even in an oven-safe frying pan).
Add the kale, chard, mushroom mixture on top of the polenta.
Create a little “well” in the middle of each dish, or create six wells in your casserole and crack an egg into each one and top with the remaining 1/4 c. shredded Parmesan.
Bake the casserole for about 15 minutes (a little less if you like runny eggs, a little longer if you like them more firm).
When you’re finished, you’ve got a comforting, rich and creamy breakfast casserole for a winter day in Wisconsin (or anywhere!) This is also a nice gluten free and vegetarian Recipe for Baked Eggs with Polenta, Kale, Chard and Mushrooms – Bon appetite!