Polenta and Poached Eggs With Spinach and Mushrooms

Recipe by justcallmetoni
READY IN: 40mins




  • 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!