1/1 Photo of 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.
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Units: US | Metric
- 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
- 1Bring 1 cup of water to boil and 1/8 teaspoon of salt to boil in a small sauce pan.
- 2Stir 1/4 cup of cold water into the cornmeal so that it will form a paste; this helps prevent lumps in the polenta.
- 3Whisk the cornmeal into the boiling water and reduce heat to a low simmer.
- 4Add basil and continue to stir cornmeal occasionally for 15 minutes; if the polenta gets too thick, add more water.
- 5In another pan, simmer 4 cups of water and white vinegar for poaching eggs.
- 6Once 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.
- 7Depending on how you like your yolks, cook 3 to 5 minutes.
- 8In a separate pan, begin to saute the onions and garlic in the olive oil for about 2 minutes.
- 9Add the mushrooms and continue to cook another 2 minutes.
- 10Wring the excess water from the thawed spinach and add to the onions, garlic and mushrooms.
- 11Cook and additional 4-5 minutes.
- 12Add spaghetti sauce and balsamic vinegar until sauce is heated through.
- 13Season with salt and pepper to taste.
- 14To assemble the dish, spoon the polenta onto 2 serving plates, top with the spinach mushroom sauce, and 2 eggs.
- 15Garnish with Parmesan cheese.
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Nutritional Facts for Polenta and Poached Eggs With Spinach and Mushrooms
Serving Size: 1 (1037 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 424.4
- Calories from Fat 162
- Total Fat 18.0 g
- Saturated Fat 5.1 g
- Cholesterol 377.6 mg
- Sodium 764.7 mg
- Total Carbohydrate 43.2 g
- Dietary Fiber 8.7 g
- Sugars 9.1 g
- Protein 24.6 g