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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Robert Kiser
[email protected]I love that this recipe is so versatile. I've used different types of mushrooms and greens and it's always delicious.
Jamsheed Khan
[email protected]This is my go-to recipe when I'm looking for a healthy and satisfying meal.
Sulman Dilawar123
[email protected]I've made this dish several times and it's always a crowd-pleaser.
Khan Aimal
[email protected]I'm allergic to eggs, so I substituted tofu and it turned out great!
Nafees Ansari
[email protected]This recipe is a lifesaver on busy weeknights.
Syed Bukhari
[email protected]I'm not a vegetarian, but this dish is so good, I don't even miss the meat.
Bryson Nutter
[email protected]This dish is a great way to get your kids to eat their vegetables.
Chris Bishop
[email protected]I made this for breakfast and it was the perfect start to my day. Highly recommend!
Nuvan Praboda
[email protected]Wow! This dish is restaurant-quality. I'm impressed!
Md Raza
[email protected]So easy to make and so delicious! I'm definitely adding this recipe to my regular rotation.
Narges Mondol
[email protected]This dish is a great way to use up leftover polenta. I added some grated Parmesan cheese to the polenta before cooking and it was divine!
pawan sah
[email protected]I'm not usually a fan of polenta, but this recipe changed my mind. The addition of poached eggs, spinach, and mushrooms made it incredibly flavorful and satisfying.
fans yard
[email protected]This dish is a keeper! It's easy to make and packed with flavor. I've already made it twice and it's been a hit both times.
Khaja Mainu
[email protected]Absolutely delicious! The combination of polenta, poached eggs, spinach, and mushrooms is a winner. I especially loved the crispy polenta crust.
Allyssa Wilderman
[email protected]I followed the recipe to the letter and the results were stunning. The polenta was smooth and velvety, the eggs were poached to perfection, and the spinach and mushrooms added a wonderful depth of flavor. My family raved about it!
MR SHADU
[email protected]This polenta dish was a delightful symphony of flavors and textures. The creamy polenta, perfectly cooked poached eggs, earthy mushrooms, and vibrant spinach came together harmoniously, creating a satisfying and wholesome meal.