Ingredients
-
1/2
-
1 1/4
-
1/8
-
1/4
-
4
-
4
-
1 1/2
-
1 1/2
-
1
-
1/4
-
1
-
1
-
1
-
1 - 1 1/2
-
2
Directions
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 , 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
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Steps
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1
Done
|
Bring 1 Cup of Water to Boil and 1/8 Teaspoon of Salt to Boil in a Small Sauce Pan. |
|
2
Done
|
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
Done
|
Whisk the Cornmeal Into the Boiling Water and Reduce Heat to a Low Simmer. |
|
4
Done
|
Add Basil and Continue to Stir Cornmeal Occasionally For 15 Minutes; If the Polenta Gets Too Thick, Add More Water. |
|
5
Done
|
in Another Pan, Simmer 4 Cups of Water and White Vinegar For Poaching Eggs. |
|
6
Done
|
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
Done
|
Depending on How You Like Your Yolks, Cook 3 to 5 Minutes. |
|
8
Done
|
in a Separate Pan, Begin to Saute the Onions and Garlic in the Olive Oil For About 2 Minutes. |
|
9
Done
|
Add the Mushrooms and Continue to Cook Another 2 Minutes. |
|
10
Done
|
Wring the Excess Water from the Thawed Spinach and Add to the Onions, Garlic and Mushrooms. |
|
11
Done
|
Cook and Additional 4-5 Minutes. |
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12
Done
|
Add Spaghetti Sauce and Balsamic Vinegar Until Sauce Is Heated Through. |
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13
Done
|
Season With Salt and Pepper to Taste. |
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14
Done
|
to Assemble the Dish, Spoon the Polenta Onto 2 Serving Plates, Top With the Spinach Mushroom Sauce, and 2 Eggs. |
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15
Done
|
Garnish With Parmesan Cheese. |
