Quick Creamy Polenta with Balsamic Mushrooms and Pan-Fried Egg

Instructions

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   1. In a medium saucepan, bring the water and milk to medium heat until very hot but not rapidly boiling, about 195-205°F / 90-96°C. Add 1/2 teaspoon of the salt.

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   2. Slowly pour in the instant polenta while whisking constantly to prevent lumps. Cook over low heat for 4 to 5 minutes, stirring, until thickened.

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   3. Stir the butter and grated Parmesan into the polenta. Mix until creamy and loosen with a little more water if it becomes too thick. Keep warm over very low heat.

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   4. Meanwhile, heat half of the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 5 to 6 minutes until browned and their moisture has evaporated.

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   5. Add the garlic, dried thyme, 1/4 teaspoon salt, and black pepper. Cook 30 seconds more, stirring, until the garlic is fragrant.

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   6. Add the balsamic vinegar and cook for 1 minute so the mushrooms become lightly glazed. Stir in the spinach and cook for 30 to 60 seconds until wilted.

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   7. In another skillet, heat the remaining olive oil over medium heat. Fry the eggs for 2 to 3 minutes, until the whites are set and the yolks are still runny, or until they reach a safe temperature of 160°F / 71°C if you prefer firmer yolks.

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   8. Divide the creamy polenta between two plates. Spoon the balsamic mushrooms and spinach on top and finish each serving with a pan-fried egg. Add lemon zest and a little extra Parmesan if desired, then serve immediately.