Close your eyes for a minute and…

No, wait… scratch that. If you close your eyes, then how are you going to read the description and look at the pictures?

Well, alright, let’s start that over…

Keep your eyes open for a minute…

Now, imagine a warm, soft, ooey and gooey poached egg sitting on top of a pile of piping hot, luscious, creamy and dreamy polenta…

Now add a few meaty oyster mushrooms, pungent crumbled blue cheese and crunchy chopped pistachios to that chimerical vision.

Are you with me so far?

Could you think of anything better or more satisfying?

I’m not sure I could. Well, not at the moment at least. And I most certainly could not while I was actually eating that divine concoction.

You will of course guess that this was one of the last “grain filled” dishes that I got to enjoy before Lent started and I was to be without my beloved grains for 46 entire days.

I wanted my “final” dish to be extremely worthy.

I wanted it to be the kind of dish that you eat with your eyes closed. The kind of dish that almost makes time come to a halt for you.

The kind of dish that causes all sorts of appreciative noises to unvoluntarily escape from your lips…

Well, let me tell you, that one surely delivered.

It was everything I’d hoped it to be, and more.Β 

So much so, I think this is the first “grain filled” dish that I will be enjoying once Lent is over.

Either that, or a great big bowl of piping hot oatmeal

Uh oh! Is it me or do I sound like I have some sort of a huge craving for grains tonight?

Seriously… can you feel the love? Can you feel the desire?

Hey, it has been 3 weeks after all.

I’m not going insane, but I have to admit that tonight, in this very moment, I am totally hot for grains. πŸ˜‰

Hey, I’m only human after all! I do have weaknesses, you know…

And polenta would be one of them!Β 

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Poached Egg over Creamy Polenta [with Oyster Mushrooms, Blue Cheese and Pistachios]

Servings: 1


  • Β½ cup polenta (raw yellow cornmeal
  • 2Β½-3 cups water, depending on how thick you like your polenta
  • ΒΌ teaspoon salt
  • ΒΌ tsp black pepper
  • 40 g 5-6 oyster mushrooms
  • 20 g pistachios
  • 20 g blue cheese
  • 1 tsp fresh thyme
  • 1 poached egg


  • In large saucepan, bring water and salt to a boil. Add corn meal gradually, whisking continually. Once you have added all the cornmeal, lower the heat, cover and simmer for about 20-25 minutes, until the polenta has reached desired consistency. Add more water if needed.
  • Take off heat, stir in fresh thyme and pepper. Cover and set aside until plating.
  • Drizzle a little bit of olive oil in a medium non stick frying pan and heat over medium-high heat. Add oyster mushrooms and cook until nice and golden on both sides, about 1 minute per side.
  • Meanwhile, poach the egg by first cracking the egg into a small bowl and setting it aside. Then, heat a good amount of water in a shallow pan, add a pinch of salt and about a teaspoon of lemon juice. When water starts to simmer, gently slip the egg in the water and push it back with a spoon to help it take its shape. Cover and cook for about 2-3 minutes, until white is completely set and opaque but yolk is still runny. Remove from water and pat dry on a paper towel.
  • Laddle polenta onto shallow serving plate. Top with oyster mushrooms and poached egg. Sprinkle blue cheese and chopped pistachios on top. Garnish with a few sprigs of fresh thyme.
  • Serve immediately.
Author: Sonia! The Healthy Foodie

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