Fried Eggs with Mushroom, Lentil Hash over Cheesy Polenta Squares

Prep Time
10 min
Cook Time
50 min
Recipe by:

Italian heritage and mushrooms from Kenneth Square, PA, topped with a beautiful EB egg, inspired this lentil and polenta masterpiece.

Make This Recipe



  • 1 cup cooked lentils
  • 1 large shallot, chopped
  • 6 oz pancetta, cut into 1/3” cubes
  • 1 cup butternut squash, cut into 1" cubes
  • 4 oz mixed mushrooms
  • ¼ cup dry white wine
  • ½ cup chicken broth
  • 2 cups spinach
  • 2-3 sprigs of thyme, leaves removed
  • salt and pepper to taste


  • 2 ½ cups water
  • 1 cup cornmeal
  • ¼ cup flour
  • 1 ½ cups sharp white cheddar, shredded
  • 6 tablespoons butter
  • salt and pepper to taste
  • 4 large Eggland’s Best eggs, fried



Bring water to a boil in medium saucepan and gradually add the yellow cornmeal, whisking continuously.

Reduce heat and cook for about 10 minutes, continuing to whisk until polenta is creamy and tender. Turn off heat.

Add 2 tablespoons of butter and cheddar cheese. Stir until melted and salt to taste.

Pour polenta into a 9x9 baking dish and spread evenly. Set aside to firm at room temperature.


In a large skillet, cook pancetta until crisp, about 10 minutes. Remove from pan and place on a paper towel.

In the same skillet, add the shallots and butternut squash. Cook for about 5 minutes, until beginning to soften.

Add wine and chicken broth. Let cook on medium heat, for about 10 minutes, until butternut squash is tender and liquid reduces. Add the spinach and mushrooms.

Gently stir and cook for a few minutes, then add lentils, pancetta and thyme. Stir to incorporate ingredients and salt/pepper to taste.


Cut polenta into 4 even squares. Gently lift, flour both sides, and fry the polenta squares with remaining butter.

Spoon lentil hash over polenta squares and place fried egg on top.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1
Calories 660
Fat 48 g
Saturated Fat 26 g
Cholesterol 297 mg
Sodium 1360 mg
Carbohydrates 23 g
Dietary Fiber 6 g
Protein 3 g