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Almond Meal Polenta with Roast Mushrooms

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Author Lauren Keating


  • 8 ounces crimini mushrooms quartered
  • 2 garlic cloves minced
  • ¼ teaspoon dried thyme
  • ¼ teaspoon crushed rosemary
  • 1 Tablespoon olive oil
  • 1 cup chicken stock
  • cup Bob's Red Mill Almond Meal
  • 1 ounce soft goat cheese
  • ¼ teaspoon hot Hungarian paprika optional
  • 2 eggs poached
  • Salt and Pepper to taste
  • 1 teaspoon chopped fresh parlsley optional


  • Heat the oven to 350ºF. In a small, oven safe dish, combine the mushrooms, garlic, thyme, rosemary, and olive oil. Roast for 30 minutes, stirring halfway through.
  • Meanwhile, bring the chicken stock to a simmer in a small saucepan set over medium-high heat. Stir in the almond meal. Cook, stirring constantly, until thick – about 8 minutes. Remove from heat and stir in the goat cheese and paprika (if using). Season to taste with salt and pepper.
  • To serve, top the polenta with roast mushrooms and a poached egg. Season with salt and pepper. Garnish with fresh parsley, if desired.