Polenta And Poached Eggs With Spinach And Mushrooms Recipes

SOFT POLENTA WITH MUSHROOMS AND SPINACH

Steps:

• In a pan, bring 3 cups water to a boil with a pinch of salt. Stir with a whisk as you sprinkle the polenta into the boiling water. Let the mixture cook for 3-5 minutes, or for the time given in the packet instructions. Add extra (boiling) water if necessary, the polenta should be nice and soft. Grate in nearly all of the Parmesan. Taste and season with freshly ground pepper and more salt, if necessary.
• When cooked, pour half of the polenta onto a flat plate that you've greased with olive oil, cover with plastic wrap and put in the fridge for tomorrow.
• While the polenta cooks, sauté the mushrooms in a small splash of olive oil over a medium-high heat for around 10 minutes. Add the garlic at the end and cook briefly, then sprinkle with salt and pepper.
• Remove the mushrooms from the pan and add the spinach. Stir-fry the spinach until just wilted. Remove the spinach from the pan and fry an egg (you might need to add another small splash of olive oil).
• Stir the butter into the cooked polenta and spoon it into a deep plate. Arrange the mushrooms and spinach on the polenta and top with the fried egg. Season lightly with salt and pepper. Top with the rest of the Parmesan, in slices.

POLENTA WITH MUSHROOMS AND SPINACH

Steps:

• Preheat oven to 425°. Brush both sides of polenta slices with 1 tablespoon oil; place on a 15x10x1-in. baking pan. Bake 20-25 minutes on each side or until crisp., Meanwhile, in large skillet, heat remaining oil over medium-high heat. Add mushrooms and shallot; cook and stir 12-14 minutes or until liquid has evaporated and mushrooms start to brown. Add sherry; cook, stirring to loosen browned bits from pan., In a small bowl, mix flour, salt and pepper; stir in broth until smooth. Stir into pan. Cook and stir 1-2 minutes or until thickened. Add spinach; cook and stir over medium-low heat until slightly wilted, about 2 minutes., Arrange polenta on a platter; top with mushroom mixture.

POLENTA AND POACHED EGGS WITH SPINACH AND MUSHROOMS

Steps:

• 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!

PARMESAN POLENTA WITH EGGS AND ROASTED MUSHROOMS

Steps:

• Preheat oven to 475.
• Slice the mushrooms in half.
• Toss mushrooms with oil, pepper flakes (if using), and salt on a baking sheet.
• Spread in single layer and roast until browned for 10 minutes.
• Meanwhile, whisk polenta, milk, water, and salt together in saucepan, cover and bring to a boil over medium heat.
• After reaching a boil, turn heat to low and let sit with lid cracked for 15 minutes.
• While polenta is cooking, heat nonstick skillet over medium heat and crack the eggs carefully into the pan.
• Cook about a minute and then add a few tablespoons of water to the skillet. Water will sizzle - cover so the yolks steam and set to your liking. We don't like runny eggs, so I cooked them for a full three minutes.
• Stir Parmesan into polenta, plate on a dish, spoon mushrooms over and top with egg. Sprinkle with freshly ground black pepper and garnish with snipped chives. Eat and enjoy!

POACHED EGGS & POLENTA

Steps:

• Heat a lightly greased griddle over medium heat. Place polenta slices and bacon on griddle; cook 2-3 minutes on each side or until lightly browned. Remove and keep warm., Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard., Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in milk, cheeses and, if desired, sherry. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in spinach., For each serving, top two polenta slices with a slice of bacon and 1/4 cup sauce. Using a slotted spoon, lift egg out of water; place on sauce. Serve immediately.