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Polenta and Poached Eggs With Spinach and Mushrooms

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“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.”
READY IN:
40mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring 1 cup of water to boil and 1/8 teaspoon of salt to boil in a small sauce pan.
  2. Stir 1/4 cup of cold water into the cornmeal so that it will form a paste; this helps prevent lumps in the polenta.
  3. Whisk the cornmeal into the boiling water and reduce heat to a low simmer.
  4. Add basil and continue to stir cornmeal occasionally for 15 minutes; if the polenta gets too thick, add more water.
  5. In another pan, simmer 4 cups of water and white vinegar for poaching eggs.
  6. 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.
  7. Depending on how you like your yolks, cook 3 to 5 minutes.
  8. In a separate pan, begin to saute the onions and garlic in the olive oil for about 2 minutes.
  9. Add the mushrooms and continue to cook another 2 minutes.
  10. Wring the excess water from the thawed spinach and add to the onions, garlic and mushrooms.
  11. Cook and additional 4-5 minutes.
  12. Add spaghetti sauce and balsamic vinegar until sauce is heated through.
  13. Season with salt and pepper to taste.
  14. To assemble the dish, spoon the polenta onto 2 serving plates, top with the spinach mushroom sauce, and 2 eggs.
  15. Garnish with Parmesan cheese.
  16. Enjoy!

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