Polenta Cakes with Shiitake Mushrooms from Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth

Name: Polenta Cakes with Shiitake Mushrooms from Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth
Total time: 90 min
Ingredients: Salt; black pepper; 8 ounces instant polenta*; 2 teaspoons chopped fresh thyme; 2 teaspoons chopped fresh oregano; 8 ounces shiitake mushrooms, stems removed and caps thinly sliced (about 4 cups stemmed and sliced); ½ cup chopped shallots; 4 tablespoons unsalted butter; 2 tablespoons light brown sugar, packed; ½ cup balsamic vinegar; 2 tablespoons extra-virgin olive oil; 3 tablespoons distilled white vinegar; 8 large eggs

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Poached eggs perched atop a crisp polenta cake with an herb and mushroom topping make a perfectly satisfying meatless meal. A generous drizzle of a sweet and st

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Cooking tools:

Baking pan
Parchment paper
Plastic wrap
Saucepan
Stove
Refrigerator

Ingredients

Salt
black pepper
8 ounces instant polenta*
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh oregano
8 ounces shiitake mushrooms, stems removed and caps thinly sliced (about 4 cups stemmed and sliced)
½ cup chopped shallots
4 tablespoons unsalted butter
2 tablespoons light brown sugar, packed
½ cup balsamic vinegar
2 tablespoons extra-virgin olive oil
3 tablespoons distilled white vinegar
8 large eggs