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Spinach Polenta with Mushrooms, Leek and Poached Egg
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 Servings 1x
- Category: Breakfast, Entree
- Method: Stove Top
- Cuisine: Italian
Description
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.
Ingredients
Scale
Polenta:
- 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
Mushrooms:
- 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
Instructions
Polenta:
- In a large pot, over medium-high heat, bring water to a boil.
- Stir in chopped spinach. Slowly add polenta while whisking constantly.
- Continue to whisk until polenta is smooth, 5-6 minutes.
- Reduce heat to low, and cook the polenta for 25-30 minutes. Whisk often.
- Remove from heat and add butter, Parmesan cheese, salt and pepper.
- Set aside.
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, and heat until butter is melted.
- Add white wine vinegar and stir until the liquid evaporates, about 2-3 minutes.
- Set mushrooms aside.
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 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.
Assembly:
- 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
