Prep 25 mins
Cook 15 mins
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.
- 118.29 ml yellow cornmeal (I like course ground but use whatever you have)
- 295.73 ml water, divided
- 0.59 ml salt
- 1.23 ml dried basil
- 4 eggs, at room temperature
- 946.36 ml water
- 22.18 ml white vinegar
- 7.39 ml olive oil
- 1 clove garlic, minced
- 59.14 ml onion, finely diced
- 283.49 g package frozen chopped spinach, thawed
- 236.59 ml mushroom, sliced
- 4.92 ml balsamic vinegar
- 236.59-354.88 ml spaghetti sauce (jarred is fine)
- 29.58 ml parmesan cheese, grated
- salt and pepper
- 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.
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.
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.
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!