1 lb mushrooms
1/8 c olive oil
1/4 tsp pepper flakes
1/4 tsp coarse salt
1/2 c polenta
1 c milk
1 c water
1/2 c shredded Parmesan or Romano cheese
chives for garnish
Preheat oven to 475.
Chop mushrooms into 1/2 inch pieces.
Toss mushrooms with oil, pepper flakes, and salt on a baking sheet.
Spread in single layer and roast until browned, about 10 mins.
Meanwhile, whisk polenta, milk, water, and salt together in saucepan and bring to a boil over medium heat, covered.
After reaching a boil, turn heat to low and let sit with lid cracked for 15 minutes.
While polenta is cooking, heat nonstick skillet over medium heat and crack the eggs so that they are sunny side up.
Cook about a minute and then add a few tablespoons of water to the skillet. Water will sizzle – cover so the yolks steam and set to your liking. I like mine somewhat viscous so I wait for the steamed yolks to ‘skin’ over with egg white. This will happen naturally with the method above.
Mix Parmesean into polenta, plate on a dish, spoon mushrooms over and top with egg. Garnish with snipped chives. Eat and enjoy!
5 tablespoons unsalted butter, softened
1/2 cup sugar
1 large egg
3/4 cup sour cream or plain yogurt
1/2 teaspoon grated lemon zest
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup blueberries, fresh or frozen (if frozen, don?t bother defrosting)
Preheat oven to 375 F. Line a muffin tin with 10 paper liners or spray each cup with a nonstick spray.
Beat butter and sugar with an electric mixer until light and fluffy. Add egg and beat well, then yogurt and zest.
Put flour, baking powder, baking soda and salt into a sifter and sift half of dry ingredients over batter. Mix until combined. Sift remaining dry ingredients into batter and mix just until the flour disappears.
Gently fold in your blueberries. The dough will be quite thick (and even thicker, if you used a full-fat Greek-style yogurt), closer to a cookie dough, which is why an ice cream scoop is a great tool to fill your muffin cups. You?re looking for them to be about 3/4 full, nothing more, so you might only need 9 instead of 10 cups.
Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean (you know, except for blueberry goo). Let cool on rack (ha), or you know, serve with a generous pat of butter.