Cheesy Polenta Cakes

🥘 Ingredients

• black pepper
  1 tsp
• button mushrooms
  8 oz
• eggs
  2 large
• garlic
  2 cloves
• gruyère cheese
  1 c
• hot smoked paprika
  1 tsp
• olive oil
  3 tbsp
• polenta
  1 tube
• salt
  1 tsp
• scallions
  2 stalks
• tuscan kale
  4 oz

🍳 Cookware

• baking sheet

1. 

   1

   Wash and dry all produce. Preheat the oven to 200°F. Thinly slice button mushrooms . Remove ribs from tuscan kale and roughly chop leaves. Thinly slice scallions . Mince garlic . Slice half polenta into ½-inch rounds.

   button mushrooms: 8 oz, tuscan kale: 4 oz, scallions: 2 stalks, garlic: 2 cloves, polenta: 1 tube
2. 

   2

   Heat a ¼-inch layer of olive oil in a large nonstick pan over medium-high heat. Once hot, add polenta rounds. Cook ⏱️ 3 minutes per side until golden brown and slightly crispy. (Work in batches if needed.) Transfer cooked polenta to a baking sheet . Sprinkle generously with gruyère cheese and transfer to oven to melt.

   olive oil: 3 tbsp, gruyère cheese: 1 c
3. 

   3

   Discard all but a thin layer of oil from the pan before heating over medium-high heat. Add mushrooms and cook, tossing, ⏱️ 3 minutes until soft and golden brown. Add scallions and garlic, cooking ⏱️ 1 minute until fragrant. Add kale and a splash of water. Cook, tossing, ⏱️ 3 minutes until soft and golden.
4. 

   4

   Heat a large drizzle of remaining olive oil in the same pan over medium heat. Once hot, crack eggs into the pan and fry until edges begin to turn golden brown. Reduce heat to low. Cover pan ⏱️ 1 minute until whites are set but yolks remain runny. (Tip: Add a few teaspoons of water before covering to steam.) Season with salt and black pepper .

   eggs: 2 large, salt: 1 tsp, black pepper: 1 tsp
5. 5

   Plate the cheesy polenta cakes. Top with the kale mushroom hash, fried eggs, and a sprinkle of hot smoked paprika . Serve immediately.

   hot smoked paprika: 1 tsp