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    You are in: Home / Recipes / Polenta and Poached Eggs With Spinach and Mushrooms Recipe
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    Polenta and Poached Eggs With Spinach and Mushrooms

    Polenta and Poached Eggs With Spinach and Mushrooms. Photo by bikerchick

    1/1 Photo of Polenta and Poached Eggs With Spinach and Mushrooms

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    25 mins

    15 mins

    justcallmetoni's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

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    Ratings & Reviews:

    • on August 03, 2008

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 03, 2008

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 30, 2007

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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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
    38%
    Total Fat 18.0 g
    27%
    Saturated Fat 5.1 g
    25%
    Cholesterol 377.6 mg
    125%
    Sodium 764.7 mg
    31%
    Total Carbohydrate 43.2 g
    14%
    Dietary Fiber 8.7 g
    35%
    Sugars 9.1 g
    36%
    Protein 24.6 g
    49%

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