Cheesy Polenta with Caramelized Onion, Mushroom, Kale and Egg

Ingredients

For the polenta:

4 and 1/2 cups water

1/2 tablespoon salt

1 and 1/4 cups coarse grind cornmeal

1-2 ounces of Gruyere, grated (or whatever kind of cheese you like)

For the vegetables:

1 tablespoon extra-virgin olive oil

1 medium yellow onion, sliced

Pinch salt

8 ounces mushrooms (sliced)

1 clove garlic, minced

1 head kale, stems removed and coarsely torn

4 eggs, poached

Parmesan-Reggiano cheese, grated (optional)

Instructions

1. For the polenta:  In a large saucepan, bring the water to a boil over high heat.  Meanwhile, start caramelizing your onions.

2.  Add in the salt.

3. Slowly whisk in the polenta until smooth.  Reduce the heat to low and cook until the polenta is thickened and creamy, about 15 minutes.

4. Remove the pan from the heat and add in the Gruyere cheese, stirring until completely melted.  Set aside (but keep the polenta warm.)

5. For the vegetables:  In a sauté pan over medium heat, heat the olive oil until shimmering.

6. Add the onion slices and a pinch of salt.  Cook, stirring the onions frequently, until they are golden and caramelized, about 10-15 minutes.

7. Add in the mushrooms, stirring frequently, until the mushrooms have let off some of their moisture and have softened, about  5 minutes.

8. Add in the garlic and cook until fragrant, about 30 seconds

9. In batches, add the kale and stir until it wilts.

10. Divide the polenta between your servings bowls and sprinkle with the Parmesan Reggiano.  Top the polenta with the mushroom mixture.  Place a poached egg (or two) on top, and season to taste with salt and pepper.  Enjoy.