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Eggy, Crispy Polenta with Tomatoes & Mushrooms

kept byaakozlowski
recipe byThe Kitchn

1 batch Oven-Roasted Tomato Jam

Herbed Mushrooms
2 tablespoons butter (or olive oil, for vegan version)
1/2 pound cremini mushrooms
3 long stalks fresh thyme, leaves only
Salt and freshly ground pepper
1/4 cup dry vermouth or white wine

Crispy Polenta
18-ounce roll of cooked polenta
2 tablespoons olive oil

Poached Eggs
2 to 6 fresh large eggs
1 teaspoon white vinegar (optional)
Salt and freshly ground pepper

To Serve
Plain yogurt or sour cream
Shaved Parmesan cheese



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