A heavenly breakfast - the mushroom sauce covers cubes baked and broiled polenta cubes that had been refrigerated leftovers which I reheated in my air fryer until they got crispy. The scrambled eggs have pimiento cheese in them - these two are incredibly delicious together.

Here's the recipe from my files...hope it's not confusing. I wanted to link to the NY Times recipe, but you have to be a subscriber to access it:


Creamy Polenta Sauce With Mushrooms
https://cooking.nytimes.com/recipes/1016084-creamy-polenta-with-mushrooms

Who knows who first mixed soy sauce and butter and discovered the pleasures the combination provides. Try the mixture on warm white rice, a steaming pile of greens or an old sneaker – regardless, the taste is a sublime velvet of sweet and salty, along with a kind of pop we call umami, a fifth taste beyond sweet, sour, bitter and salty. Soy butter provides warmth and luxury, elegance without pomp. For this recipe, we’ve adapted a dish that was on the menu at the chef Chris Jaeckle’s All’onda, in Manhattan: a mixture of soy and butter with mushroom stock to pour over polenta and sautéed mushrooms. The result is a dinner of comfort and joy. —Sam Sifton

Ingredients (left off Polenta Recipe – Using Instant Pot Recipe Instead)
• ½ ounce dried porcini mushrooms
• 5 tablespoons cold unsalted butter, cut into pats, divided
• 1 clove garlic, peeled and minced
• 8 ounces fresh mushrooms, wild or cultivated, sliced thin
• 1 teaspoon fresh thyme leaves
• 1 tablespoon soy sauce
• 1 tablespoon heavy cream
• 1 tablespoon extra-virgin olive oil
• Freshly ground black pepper

Preparation
1. Meanwhile, put the dried mushrooms in a small bowl, and cover with about 1/2 cup boiling water. Allow to steep for 20 minutes. Remove the mushrooms, and pat dry, then chop roughly. Reserve the mushroom stock.
2. Melt 2 tablespoons of the butter in a sauté pan set over high heat until it has melted. Add the garlic and cook until it starts to sizzle, about 30 seconds. Do not let the garlic brown.
3. Add the fresh and reconstituted mushrooms and thyme to the pan, and sauté 3 to 4 minutes, turning until browned. Add about 1/4 cup of the mushroom stock to deglaze the surface, using a wooden spoon to scrape at the browned bits. Allow the stock to reduce by half, then turn the heat to medium-low and add the remaining 3 tablespoons of butter, whisking to combine, followed by the soy sauce, cream and olive oil. Allow mixture to cook until it thickens a little, then remove from heat. Taste for seasoning, adding black pepper, if desired.
4. Put the polenta in a warmed bowl, then top with mushrooms and the sauce. Serve immediately.