Pre heat oven to 350 degrees
3/4 to 1 C. Instant Polenta
1/2 C. grape tomatoes
1/2 C. Cremini mushrooms
1 green onion
1 - 2 t. fresh thyme
3-6 cloves of garlic
1/2 C. marinated sun dried tomatoes
Handful fresh chives
2 t. white balsamic vinegar mixed with
2 t. honey
1 C. milk
1 T. butter mixed with 1/4 to 1/2 teas. pesto
1 - 2 eggs
1/4 to 1/2 crumbled feta cheese
1.Quarter mushrooms. Mince green onion. Drain marinated sundried tomatoes, roughly chop.
2. Roughly chop thyme leaves. Mince garlic. Mince chives.
3. Heat about 2 T. cooking oil. I like olive oil. in a large saute pan over medium high heat. Add mushrooms to hot pan. Sear 3 minutes, or until browned stirring occasionally. Season with salt and pepper. Reduce heat to medium.
4. Add garlic, green onion, and thyme to pan with mushrooms. Stir. Cook 1 minute. Add grape tomatoes and sun dried tomatoes. Cook 2 minutes. Add white balsamic and honey mixture, stir. Transfer pan to oven. Roast 8 - 10 minutes.
5. Bring milk and 1 3/4 C. water to a boil in a medium pot. Once boiling, add 1/2 t. salt. Whisk in polenta. Reduce heat to medium-low. Simmer 5 -6 minutes, whisking frequently.
6. Remove polenta from heat. Add pesto and butter mixture. Salt and pepper to taste Whisk to combine.
7. Bring a small pot of water to a low boil. Crack egg into a small bowl. Swirl boiling water with a spoon, , then pour egg into the center. Cook 4 min. Remove with a slotted spoon, or use your egg poacher.
8. Divide polenta between bowls. Spoon roasted veggies over polenta. Place poached egg over that. Sprinkle with Feta cheese and chives.
