Our farmers’ market season kicks off around Easter and extends until Thanksgiving, but the earliest and latets markets of the year can be a little unsatisfying if you’re looking for a huge range of produce. Thankfully, chickens and ducks produce at lease some eggs year-round, and spring and fall are great times for wild mushrooms.

The typical weather that accompanies these times of year coincide beautifully with the right weather for this creamy polenta with forest mushrooms dish. It starts with creamy herbed polenta, which can be made several days in advance. When it’s time for brunch or a cozy supper, reheat the polenta with more cream and top it with roasted mushrooms, gooey cheese and an oozy, sunny-side up egg. You’ll likely want a crisp green salad or some fresh seasonal fruit on the side to lighten things up, and a mimosa is the perfect liquid accompanyment.