Polenta with Mushrooms, Asparagus & Poached Eggs

We had one of our typical late get up kind of Sunday mornings. Once finally ready to take on the world we lounged on the patio enjoying G's favorite morning latte' and a chai latte' for me while flipping through our latest Rachael Ray Everyday magazine. 

This recipe motivated us to make some brunch with mimosas. The creamy polenta with the egg yolk was pretty divine we must admit. A quick brunch recipe with ingredients we had on hand made it fairly perfect. 

Recipe:

Polenta with Mushrooms, Asparagus & Poached Eggs Adapted from Everyday Rachael Ray 

3 tspn Olive Oil

1 Cup sliced mushrooms 

5 asparagus sliced on an angle

1 twig fresh thyme chopped

3 clove garlic, diced

Salt & Pepper

1/4 cup marsala

1 1/2 Cup chicken stock

3/4 Cup instant polenta

1/2 Cup grated parmigiano-reggiano

2 tblspn buttter

2 eggs

1) Saute mushrooms and asparagus in skillet with olive oil until browned about 10 minutes. Add garlic, salt & pepper. Add marsala until the liquid evaporates, about 2 minutes.

2) While veggies cook, bring stock and water to a boil. Reduce heat to low and whisk in polenta. Stir until polenta thickens 3-5 minutes. Stir in cheese and butter.

3) Poach eggs.

4) Divide the polenta among bowls. Make a well, then fill with mushroom mixture. Top each with a poached egg.