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Spinach Polenta with Mushrooms, Leek and Poached Egg

  • Author: Mushroom Canada
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 4 Servings 1x
  • Category: Breakfast, Entree
  • Method: Stove Top
  • Cuisine: Italian


This rich and flavourful polenta dish is perfect for a weekend brunch or weeknight meal. Creamy polenta is elevated with the addition of umami-rich mushrooms. A poached egg on top completes the dish and adds another layer of texture.

Recipe developed in partnership with Egg Farmers of Ontario.


  • 4 cups (1L) water
  • 2 cups (500 mL) chopped spinach
  • 1 cup (250 mL) polenta
  • 1 tbsp (15 mL) butter
  • ¼ cup (60 mL) grated Parmesan cheese
  • Salt and pepper
  • 1 tbsp (15 mL) olive oil
  • 1 lb (500 g) fresh mixed mushrooms (portabella, shiitake, oyster), coarsely chopped
  • 1 large leek (white and light-green parts only), halved lengthwise, rinse and thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp (15 mL) butter
  • 1/2 tbsp (15 mL) white wine vinegar
Poached Eggs:
  • 4 large eggs
  • Water for poaching
  • 1 tbsp (7 mL) white vinegar
Optional Garnishes:
  • Fresh chopped chives
  • Salt and pepper, to taste
  • Parmesan cheese


  1. In a large pot, over medium-high heat, bring water to a boil.
  2. Stir in chopped spinach. Slowly add polenta while whisking constantly.
  3. Continue to whisk until polenta is smooth, 5-6 minutes.
  4. Reduce heat to low, and cook the polenta for 25-30 minutes. Whisk often.
  5. Remove from heat and add butter, Parmesan cheese, salt and pepper.
  6. Set aside.
  1. In a large skillet, heat olive oil over medium-high.
  2. Add mushrooms and cook until browned about 5 minutes.
  3. Add leek and cook until softened about 8 minutes.
  4. Add garlic and butter, and heat until butter is melted.
  5. Add white wine vinegar and stir until the liquid evaporates, about 2-3 minutes.
  6. Set mushrooms aside.
Poached Egg:
  1. In a large saucepan, bring 3 inches of water and a splash of white vinegar to a simmer over medium-low heat.
  2. Crack 1 egg into a small bowl. Gently stir the water in a circle, and then gently slip the egg into the water. Poach for about 3-4 minutes, then remove the egg with a slotted spoon and pat dry. Repeat with remaining eggs.
  1. To assemble, spoon polenta into a bowl, top with mushroom & leek mixture, and then poached egg. Add optional garnishes.

Keywords: Flavour Packed Breakfast, Hearty Egg Dishes, Mushroom Polenta, Poached Egg Mushroom Polenta, Rich Brunch Meals, Umami Mushroom Dishes, Flavourful Mushroom Breakfast Meals

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