I sautéed my mushrooms in a little bit of olive oil with salt and pepper while my egg was cooking. Follow the recipe below for the polenta.
- 1/2 cup yellow cornmeal
- 1 3/4 cups water
- 1/4 teaspoon salt (less salt required if using soup base)
- 1/2 tablespoon rosemary (optional) or 1/2 tablespoon thyme (optional)
You may have to adjust ratio, depending on altitude and or type of flour.
I use a Pyrex round unit with lid, large enough to hold (7) seven cups water and (2) two cups cornmeal flour, Mix flour with water and salt , and microwave at f ull power for 22 to 26 minutes, (depending on power and quantity) stopping to stir every five to six minutes..
You can substitute some broth or milk, not too much milk or it may boil over.