Spinach Polenta with Mushrooms

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 

Healthy Recipe Cookbook

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Monterey Mushrooms
Monterey Mushrooms

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

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.