Basic Creamy Polenta with Melted Peppers and Mushrooms

To Make The Sauteed Peppers And Mushrooms:  Meanwhile, heat 1 tablespoon of the olive oil in a large nonstick frying pan over medium-high heat. When the oil shimmers, add the mushrooms and a pinch of salt, some freshly ground black pepper, and stir to coat in the oil. Cook, stirring occasionally, until golden brown and all the liquid is cooked off, about 8 minutes. Remove to a bowl and return the pan to the stove.

Add remaining oil and the onions and stir to coat in the oil. Cook until translucent and soft, about 3  minutes. Stir in the bell peppers, add a big pinch of salt, some freshly ground black pepper, and cook, stirring occasionally, until soft, about 15 minutes. Add 1/3 cup of water, reduce the heat to low, cover and cook until very soft, about 5 minutes more. Add the mushrooms back to the pepper mixture, stir to coat, cover, turn off heat, and set aside until ready to use.

Make The Egg: If you’re craving an egg, now would be the time to prepare it. (I prefer mine poached or friend for polenta but do what you please.) Just before serving, whisk the cheese into the warm polenta. 

To Serve The Polenta: After the polenta has rested, whisk it to loosen it up. Stir in the mascarpone and cover until ready to use. Taste the polenta and check out the consistency. If you like it looser (as I do), whisk in another 1/4 cup of water as needed to loosen the polenta to the consistency of oatmeal.

Divide polenta evenly among four bowls. If using the greens, stir them into the mushrooms mixture until just wilted then spoon over the polenta. Top each bowl with a fried egg, a sprinkling of some chives, and, if desired, a sprinkle of Parmigiano-Reggiano and a dollop of mascarpone.