Eggy, Crispy Polenta With Tomatoes & Mushrooms

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1 batch Oven-Roasted Tomato Jam

Herbed Mushrooms

2 tablespoons butter (or olive oil, for vegan version)

1/2 pound cremini mushrooms

3 long stalks fresh thyme, leaves only

Salt and freshly ground pepper

1/4 cup dry vermouth or white wine

Crispy Polenta

18-ounce roll of cooked polenta

2 tablespoons olive oil

Poached Eggs

2 to 6 fresh large eggs

1 teaspoon white vinegar ( optional )

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