Polenta and Poached Eggs with Spinach and Mushrooms
Elevate your breakfast or brunch game with this hearty and elegant recipe for Polenta and Poached Eggs with Spinach and Mushrooms. Creamy, Parmesan-infused polenta forms the perfect, comforting base, while a savory sauté of tender mushrooms and wilted spinach adds a nutritious and flavorful layer. Crowned with a silky, perfectly poached egg and a sprinkle of fresh parsley, this dish is a delightful balance of rich flavors and textures. Whether you're hosting a leisurely weekend gathering or treating yourself to a cozy dinner-for-one, this recipe is both satisfying and surprisingly simple to make. Great for vegetarian meals, it's also packed with protein and nutrients to start your day off right.
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Recipe Information
Ingredients
- 1 cup Polenta (coarse cornmeal)
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Butter
- 1 cup Parmesan cheese, grated
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 6 cups Baby spinach
- 2 cups Mushrooms, sliced (such as cremini or button)
- 4 large Eggs
- 1 tablespoon White vinegar
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- 0.5 teaspoon Black pepper
Instructions
In a medium saucepan, bring 4 cups of water and 1 teaspoon of salt to a boil.
Slowly whisk in the polenta, reducing the heat to low. Stir continuously to prevent lumps.
Cook the polenta for 25-30 minutes, stirring frequently, until thick and creamy.
Remove the saucepan from heat and stir in the butter and Parmesan cheese. Cover and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the minced garlic and sauté for about 30 seconds, until fragrant.
Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until tender and golden brown.
Stir in the baby spinach and cook for an additional 2-3 minutes, until wilted. Season the mixture with black pepper to taste. Remove from heat and cover to keep warm.
Fill a medium saucepan with water and bring it to a gentle simmer. Add 1 tablespoon of white vinegar.
Crack each egg into a small bowl or ramekin.
Using a spoon, swirl the water to create a vortex. Carefully slide one egg into the center of the vortex and poach for 3-4 minutes, or until the whites are set but yolks remain runny.
Using a slotted spoon, transfer the poached egg to a plate lined with paper towels. Repeat with the remaining eggs.
To serve, spoon the creamy polenta onto plates or shallow bowls. Top with the spinach and mushroom mixture, and gently place a poached egg on top of each serving.
Garnish with freshly chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
2052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.2 g | 126% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 890 mg | 297% | |
| Sodium | 4334 mg | 188% | |
| Total Carbohydrate | 206.2 g | 75% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 5.7 g | ||
| Protein | 86.6 g | 173% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1278 mg | 98% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1097 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
