FFaking It FancyAll recipes

From Sandy’s kitchen · Weekend brunch

Wild Mushroom & Truffle Benedicts on Polenta Cakes

Who needs restaurant reservations when you can serve this at home? Golden, crispy polenta cakes are topped with earthy sautéed mushrooms, perfectly poached eggs, and a silky truffle hollandaise that looks—and tastes—straight out of a fancy brunch spot.

Jump to recipe
Two golden polenta cakes topped with mushrooms, poached eggs, and hollandaise on a white plate

Serves 2

Let’s make it fancy.

Why you’ll love it

  • Crispy and creamy textures in every bite.
  • Rich, truffle-kissed hollandaise.
  • Surprisingly simple to pull off, with shortcuts when you need them.

Polenta cakes

  • 1 cup instant polenta
  • 3 cups vegetable or chicken broth
  • ¼ cup grated Parmesan
  • 1 tablespoon butter
  • Salt and pepper, to taste
  • Olive oil, for frying

Use any base you like—sourdough is great! For polenta cakes, allow time to chill the cooked polenta until firm before cutting and frying.

Mushrooms

  • 1 cup mixed mushrooms (cremini, shiitake, oyster), sliced
  • 1 tablespoon butter
  • 1 teaspoon fresh thyme
  • Salt and pepper, to taste

Poached eggs

  • 4 large eggs
  • 1 teaspoon white vinegar

Truffle hollandaise

  • 3 egg yolks
  • ½ cup unsalted butter, melted
  • 1 tablespoon lemon juice
  • ½ teaspoon truffle oil
  • Pinch of salt

Feel free to use a packet of hollandaise—it’s fine to fake it sometimes. Prepare it according to the packet directions, then add truffle oil to taste.

Garnish

  • Chopped chives or microgreens

Directions

  1. Make the polenta cakes. Bring the broth to a simmer, whisk in the instant polenta, and cook according to the package directions until thick and creamy. Stir in Parmesan and butter; season with salt and pepper. Spread in a lightly oiled shallow dish, cool slightly, then refrigerate until firm. Cut into rounds and pan-fry in olive oil until golden on both sides.
  2. Sauté the mushrooms. Melt the butter in a skillet, add the sliced mushrooms and thyme, and sauté until tender and lightly browned. Season with salt and pepper.
  3. Make the truffle hollandaise. In a heatproof bowl over gently simmering water, whisk the yolks with the lemon juice until thickened, keeping the bowl above the water. Slowly whisk in the warm melted butter until smooth and silky. Remove from the heat and stir in the truffle oil and salt. Avoid high heat, which can scramble the yolks. Or use the packet shortcut.
  4. Poach the eggs. Bring a saucepan of water to a gentle simmer and add the vinegar. Crack each egg into a small cup and gently slide it into the water. Poach until the whites are set and the yolks are cooked to your liking. Lift out with a slotted spoon and drain.
  5. Stack, drizzle, and garnish. Divide the polenta cakes between two plates. Top with mushrooms and poached eggs, spoon over the hollandaise, and finish with chopped chives or microgreens. Serve immediately.

Tips for extra fancy

Finish with microgreens and a light drizzle of truffle oil for instant wow-factor. A little truffle oil goes a long way.

Prepare and chill the polenta ahead so it’s ready to cut and crisp for brunch.

Minimal fuss. Maximum flavor. That is how we fake it fancy.