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This polenta dish bursts with flavor! Creamy polenta, and earthy mushrooms create a lovely harmony. The rich flavor is further elevated with a poached egg, adding amazing texture to a delicious brunch dish.

polenta 

polenta

Spinach Polenta with mushrooms


  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Yield: 4 People

Description

This simple dish is the perfect idea for an easy delicious brunch  bursting with flavor and texture.


Ingredients

Polenta

  • 4 cups water
  • 2 cups chopped spinach
  • 1 cup polenta
  • 1 tablespoon butter
  • 1/4 cup grated Parmesan cheese 

Mushrooms

  • 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, rinse and thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon butter
  • 1/2 tablespoon white wine vinegar

Poached Eggs

  • 4 large eggs
  • water for poaching
  • 1 tablespoon white vinegar

Optional Garnishes

  • fresh chopped chives
  • salt and pepper, to taste
  • Parmesan cheese

Instructions

  1. Polenta

    1. 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, cook polenta 25-30 minutes. Whisk often. Remove from heat and add butter. Parmesan cheese, salt and pepper. Set aside.

    Mushrooms

    1. 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 2-3 minutes. 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. Crack 1 egg into a small bowl. Gently stir the water in a circle and then gently slip egg into water. Poach about 3-4 minutes, then remove egg with slotted spoon and pat dry. Repeat with remaining eggs.

    Assembly

    1. To assemble, spoon polenta into bowl, top with mushroom & leek mixture and then poached egg. Add option garnishes.
polenta
Monterey Mushrooms blue and white logo

Spinach Polenta with mushrooms


  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Yield: 4 People

Description

This simple dish is the perfect idea for an easy delicious brunch  bursting with flavor and texture.


Ingredients

Polenta

  • 4 cups water
  • 2 cups chopped spinach
  • 1 cup polenta
  • 1 tablespoon butter
  • 1/4 cup grated Parmesan cheese 

Mushrooms

  • 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, rinse and thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon butter
  • 1/2 tablespoon white wine vinegar

Poached Eggs

  • 4 large eggs
  • water for poaching
  • 1 tablespoon white vinegar

Optional Garnishes

  • fresh chopped chives
  • salt and pepper, to taste
  • Parmesan cheese

Instructions

  1. Polenta

    1. 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, cook polenta 25-30 minutes. Whisk often. Remove from heat and add butter. Parmesan cheese, salt and pepper. Set aside.

    Mushrooms

    1. 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 2-3 minutes. 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. Crack 1 egg into a small bowl. Gently stir the water in a circle and then gently slip egg into water. Poach about 3-4 minutes, then remove egg with slotted spoon and pat dry. Repeat with remaining eggs.

    Assembly

    1. To assemble, spoon polenta into bowl, top with mushroom & leek mixture and then poached egg. Add option garnishes.

Harness Plant Power in Your Kitchen

At Monterey Mushrooms, we believe in creating sustainable products that don’t sacrifice taste or quality in the kitchen.

This is why we’re celebrating sustainability by bringing you a new collection of plant-forward recipes highlighting the sustainable mushroom in our Plant Power Cookbook: Powerhouse Mushroom Recipes for the Plant-Forward Chef.

Download your free cookbook and go green in your kitchen today!

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Monterey Mushrooms
Monterey Mushrooms