Polenta And Poached Eggs With Spinach And Mushrooms

Nutrition

Ingredients

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

3. 3

   This helps prevent lumps in the polenta

4. 4

   Whisk the cornmeal into the boiling water and reduce heat to a low simmer

5. 5

   Add basil and continue to stir cornmeal occasionally for 15 minutes

6. 6

   If the polenta gets too thick , add more water

7. 7

   In another pan , simmer 4 cups of water and white vinegar for poaching eggs

8. 8

   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

9. 9

   Depending on how you like your yolks , cook 3 to 5 minutes

10. 10

    In a separate pan , begin to saute the onions and garlic in the olive oil for about 2 minutes

11. 11

    Add the mushrooms and continue to cook another 2 minutes

12. 12

    Wring the excess water from the thawed spinach and add to the onions , garlic and mushrooms

13. 13

    Cook and additional 4-5 minutes

14. 14

    Add spaghetti sauce and balsamic vinegar until sauce is heated through

15. 15

    Season with salt and pepper to taste

16. 16

    To assemble the dish , spoon the polenta onto 2 serving plates , top with the spinach mushroom sauce , and 2 eggs

17. 17

    Garnish with parmesan cheese

18. 18

    Enjoy !