POLENTA AND POACHED EGGS WITH SPINACH AND MUSHROOMS
In an effort to remove most processed white stuff - flour and sugar - from my diet, have recently begun to experiment more with grains. One Sunday I was in the mood for something decadent like Eggs Benedict or Eggs Florentine and came up with this. Thought it was good enough for sharing. The recipe requires a bit of work so for convenience, one could make this with either store bought or left over polenta wedges. Country Lady has great instructions for making poached eggs (#79662) if you need more detail. This would work well for those in the later phases of the South Beach Diet.
Provided by justcallmetoni
Categories Breakfast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Bring 1 cup of water to boil and 1/8 teaspoon of salt to boil in a small sauce pan.
- Stir 1/4 cup of cold water into the cornmeal so that it will form a paste; this helps prevent lumps in the polenta.
- Whisk the cornmeal into the boiling water and reduce heat to a low simmer.
- Add basil and continue to stir cornmeal occasionally for 15 minutes; if the polenta gets too thick, add more water.
- In another pan, simmer 4 cups of water and white vinegar for poaching eggs.
- Once the water reaches a simmer, carefully break eggs into water on at a time, spooning water in the eggs to help them form and retain their shape.
- Depending on how you like your yolks, cook 3 to 5 minutes.
- In a separate pan, begin to saute the onions and garlic in the olive oil for about 2 minutes.
- Add the mushrooms and continue to cook another 2 minutes.
- Wring the excess water from the thawed spinach and add to the onions, garlic and mushrooms.
- Cook and additional 4-5 minutes.
- Add spaghetti sauce and balsamic vinegar until sauce is heated through.
- Season with salt and pepper to taste.
- To assemble the dish, spoon the polenta onto 2 serving plates, top with the spinach mushroom sauce, and 2 eggs.
- Garnish with Parmesan cheese.
- Enjoy!
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Mohd Madan
[email protected]I love this recipe! It's become a regular in my meal rotation. The polenta is always creamy and delicious, and the poached eggs are always cooked perfectly.
ali ali ali
[email protected]This dish is a great way to use up leftover polenta. I usually make a big batch of polenta on the weekend, and then use it to make this dish during the week.
UDE EMMANUEL
[email protected]I'm not a big fan of poached eggs, so I fried them instead. The dish was still delicious.
Ammy Candygirl
[email protected]This dish is a bit time-consuming to make, but it's definitely worth the effort. The polenta is creamy and flavorful, and the poached eggs are cooked perfectly.
Debet Bebet
[email protected]I used Swiss chard instead of spinach in this recipe. It worked just as well.
TD Swanbeck (TWEEZA915)
[email protected]This dish is a great option for a vegetarian brunch. It's also a great way to get your kids to eat their vegetables.
Avethandwa Sali
[email protected]I added a bit of grated Parmesan cheese to the polenta before serving. It added a nice touch of flavor.
Violeta Marku
[email protected]I'm not a fan of mushrooms, so I omitted them from the recipe. The dish was still delicious without them.
Ademuyiwa Israel
[email protected]This dish is a great way to use up leftover polenta. I usually make a big batch of polenta on the weekend, and then use it to make this dish during the week.
Njabulo Thomo
[email protected]I love this recipe! It's become a regular in my meal rotation. The polenta is always creamy and delicious, and the poached eggs are always cooked perfectly.
Bravo Alex
[email protected]This dish was easy to make and turned out great! I used a pre-made polenta mix to save time, and it still turned out delicious.
Munazzam Ali
[email protected]I'm not a big fan of polenta, but this recipe changed my mind. The polenta was creamy and flavorful, and the poached eggs and spinach were a great addition.
Mobasar Mobasar
[email protected]This dish was a hit with my family! Even my picky kids loved it. The polenta was creamy and flavorful, and the poached eggs were cooked perfectly. The spinach and mushrooms added a nice touch of color and nutrition.
MD Razib Gazi
[email protected]Followed the recipe exactly and it turned out fantastic! The polenta was cooked to perfection and the poached eggs were cooked just right. The spinach and mushrooms added a nice touch of flavor and texture.
Basanda Zulu
[email protected]This polenta dish was an absolute delight! The combination of creamy polenta, poached eggs, spinach, and mushrooms was simply divine. The flavors melded together perfectly, creating a harmonious and satisfying meal.