Breakfast Dreams Do Come True

from @feedfeed

Your daily source for what to cook, bake, eat & drink! A crowdsourced publication and community curated by Julie Resnick and The Feedfeed Editorial Team, with event spaces and studios in Bushwick and LA. Supporters of great content creators, good brands and sustainability minded organizations. Editorial Team - Julie and Dan Resnick, Molly Adams, Rachel Gurjar, Sahara Bohoskey, Rachel Dolfi, Andrea Loret de Mola and more...
By @jakecohen
We're all about comforting bowls of polenta and this one topped with beautiful golden brown mushrooms and a perfectly poached egg takes the cake. Jake's secret to light and fluffy polenta? Soak it in the fridge overnight in a mix of milk and salt. It won't cook the polenta, but it will force it to take on moisture and flavor, which will result in a light and creamy texture. He also cooks the polenta in a double boiler to prevent scorching on the bottom.
Ingredients Needed:

2 1/2 cups whole milk
3/4 cup polenta
3/4 teaspoon kosher salt, plus more to taste
4 tablespoons unsalted butter, divided
2 tablespoons olive oil
12 ounces mixed mushrooms, roughly torn
4 sprigs thyme
1 Serrano chile, thinly sliced
2 eggs, poached or fried

Looking for more Overnight Breakfast and Brunch recipes? Check out a few of our favorites from our website!
Get 50+ Overnight Oat Recipes
Get 50+ Baked Egg Recipes
Get 50+ Brunch Recipes
Remember to add #feedfeed to your cooking, baking & drink making social media posts for a chance to be featured on our Instagram feed & on the site.