Polenta and Poached Eggs With Spinach and Mushrooms

Polenta and Poached Eggs With Spinach and Mushrooms

Time: 40 mins

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

• 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!