Polenta and Poached Eggs With Spinach and Mushrooms

Name: Polenta and Poached Eggs With Spinach and Mushrooms
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 serving(s)
Ingredients: 1/2 cup yellow cornmeal (I like course ground but use whatever you have); 1 1/4 cups water, divided; 1/8 teaspoon salt; 1/4 teaspoon dried basil; 4 eggs, at room temperature; 4 cups water; 1 1/2 tablespoons white vinegar; 1 1/2 teaspoons olive oil; 1 clove garlic, minced; 1/4 cup onion, finely diced; 1 (10 ounce) package frozen chopped spinach, thawed; 1 cup mushroom, sliced; 1 teaspoon balsamic vinegar; 1 -1 1/2 cup spaghetti sauce (jarred is fine); 2 tablespoons parmesan cheese, grated; salt and pepper

Submitted by justcallmetoni

"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."

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photo by bikerchick

Ready In:: 40mins
Ingredients:: 16
Serves:: 2

ingredients

¹⁄₂ cup yellow cornmeal (I like course ground but use whatever you have)
1 ¹⁄₄ cups water, divided
¹⁄₈ teaspoon salt
¹⁄₄ teaspoon dried basil
4 eggs, at room temperature
4 cups water
1 ¹⁄₂ tablespoons white vinegar
1 ¹⁄₂ teaspoons olive oil
1 clove garlic, minced
¹⁄₄ cup onion, finely diced
1 (10 ounce) package frozen chopped spinach, thawed
1 cup mushroom, sliced
1 teaspoon balsamic vinegar
1 - 1 ¹⁄₂ cup spaghetti sauce (jarred is fine)
2 tablespoons parmesan cheese, grated
salt and pepper

directions

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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Reviews

I made this for breakfast. I realized I had left over collard greens in the fridge so I substitued them for the spinach. This would make a good breakfast, brunch or light dinner meal. Thank you for sharing.

PsychNurse
Delicious. I scaled this down to 1 serving for my lunch. Really liked the sauteed greens and eggs on the polenta. Lot of good flavours going on here. Thanks.

evelynathens
I haven't made this yet but it reminds me of a dish I had at a restaurant that I have since made at home. Fresh spinach or arugula lightly sauteed, polenta, and the poached eggs on top. For a really quick version I use grits and add a handful of grated romano or parmesan and another grating of cheese on top. Fast, good and easy!

irishiz
I have always like eggs florentine and eggs benedict, so this is a nice twist on that. I like the use of polenta instead of bread and spaghetti sauce instead of hollendaise. Nice change for a weekend brunch or light supper.

KelBel
Made this for a quick supper last night and it was delicious! I had leftover polenta I wanted to use up and did not feel like cooking much. I was a bit dubious about the poached eggs but it was very good. I also used fresh spinach and it worked out well. This will become an old standby in my kitchen! Thanks for sharing a great easy recipe!!!

Lynn302

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Tweaks

I have always like eggs florentine and eggs benedict, so this is a nice twist on that. I like the use of polenta instead of bread and spaghetti sauce instead of hollendaise. Nice change for a weekend brunch or light supper.

KelBel

RECIPE SUBMITTED BY

justcallmetoni

212

I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. Some of my favorite public cookbooks include: <li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>   <li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>   <li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>   <li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li> <img src=http://members.aol.com/sdnt4life/dpg.gif alt=Dirty /> <a href=http://s10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/?action=view&current=kitchen-special-hot2-1.jpg target=_blank><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/kitchen-special-hot2-1.jpg border=0 alt=Photobucket /></a> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Animation1.gif alt=Image /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/4treasurehunt.gif alt=FFF#2 width=50% /> <img src=http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg border=0 alt=Adopted /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=PAC /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZaarWorldTourFirst.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif alt=/ /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt=ZWT3 /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=width=50% /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/cookbookswap.jpg alt=/ />

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