Parmesan Polenta With Vegetables (Print Version)

# Ingredients:

01 - ½ cup dry polenta.
02 - ¼ cup olive oil, divided.
03 - ½ cup parmesan cheese, freshly grated.
04 - 2 garlic cloves, minced.
05 - 3 cups cremini mushrooms, sliced.
06 - 10 asparagus spears, cut in thirds.
07 - 2 large eggs.
08 - 1 tablespoon fresh thyme.
09 - Salt and pepper to taste.

# Instructions:

01 - Boil 2 cups salted water. Whisk in polenta, stir until thickened.
02 - Heat 2 tablespoons oil, sauté garlic until fragrant. Add mushrooms and asparagus, cook 10 minutes.
03 - Stir parmesan and remaining oil into polenta. Season with salt and pepper. Cover and rest.
04 - Poach eggs in separate saucepan.
05 - Plate polenta, top with vegetables and eggs. Garnish with thyme.

# Notes:

01 - Use bagged polenta, not pre-cooked tube.
02 - Can add water for thinner consistency.
03 - Keeps 3 days in fridge.

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