Spinach Polenta with Mushrooms, Leek, and Poached Egg
Total Steps
4
Ingredients
18
Tools Needed
1
Ingredients
- 4 cups water
- 2 cups chopped spinach
- 1 cup polenta
- 1 tablespoon butter
- 1/4 cup grated Parmesan cheese
- to taste salt and pepper
- 1 tablespoon olive oil
- 1 pound fresh mixed mushrooms (portabella, shiitake, oyster), coarsely chopped
- 1 large leek (white and light green parts only), halved lengthwise, rinsed and thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1/2 tablespoon white wine vinegar
- 4 large eggs
- 1 tablespoon white vinegar
- as needed water for poaching
- as desired fresh chopped chives(optional)
- to taste Parmesan cheese(optional)
- to taste salt and pepper(optional)
Instructions
Step 1
1. Polenta: Bring water to a boil in a large pot over medium-high heat. Stir in chopped spinach, then slowly add polenta while whisking constantly. Continue to whisk until polenta is smooth, about 5 to 6 minutes. Reduce heat to low and cook polenta 25 to 30 minutes. Whisk often. Remove from heat and add butter, parmesan cheese, salt, and pepper. Set aside.
Step 2
2. Mushrooms: In a large skillet, heat olive oil over medium-high. Add mushrooms and cook until browned, about 5 minutes. Add leek and cook until softened, about 8 minutes. Add garlic and butter; heat until butter is melted. Add white wine vinegar and stir until the liquid evaporates, about 2 to 3 minutes. Set mushrooms aside.
Step 3
3. Poached egg: In a large saucepan, bring 3 inches of water and a splash of white vinegar to a simmer over medium-low heat. Crack 1 egg into a small bowl. Gently stir water in a circle and then gently slip egg into water. Poach about 3 to 4 minutes, then remove egg with a slotted spoon and pat dry. Repeat with remaining eggs.
Step 4
4. To assemble, spoon polenta into bowl, top with mushroom and leek mixture, and then top with poached egg. Tip: Add optional garnishes like fresh chopped chives, parmesan cheese, and salt and pepper to taste.