Gluten-Free Polenta

Ingredients

• 1 Shallot
• 1 Garlic clove
• 250 g mushrooms (e.g., button and shiitake)
• 0.25 bunch Chives (5 g)
• 1 handful sage leaves (5 g each)
• 4 eggs
• 4 tbsp butter (15 g each)
• Salt
• Pepper
• 250 ml milk (3.5% fat)
• 500 ml vegetable broth
• 180 g instant polenta
• 15 g Parmesan (32% fat in the rind)

Instructions

1. 1.

   Peel and finely dice the shallot and garlic. Clean the mushrooms and cut them into small pieces if desired. Wash the chives and sage, pat dry; slice the chives into thin rings and the sage into fine strips.

2. 2.

   Boil the eggs for 6 minutes to achieve a soft center, cool in ice water, then peel.

3. 3.

   Meanwhile heat 2 tbsp butter in a pan. Add the shallot, garlic, and mushrooms and sauté over medium heat for about 5 minutes until softened. Sprinkle with herbs, salt, and pepper.

4. 4.

   Simultaneously bring milk and vegetable broth to a boil. Stir in the polenta and cook, stirring, for another 5 minutes until thickened. Once the mixture has thickened, add the remaining butter, stir in Parmesan, and season with salt and pepper.

5. 5.

   Serve the gluten-free polenta in deep bowls. Arrange the mushrooms and eggs on top.