Name: Spinach Polenta with Mushrooms, Leek and Poached Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 cups water; 2 cups chopped spinach; 1 cup polenta; 1 tablespoon butter; 1/4 cup grated Parmesan cheese; 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; 4 large eggs; water for poaching; 1 tablespoon white vinegar; fresh chopped chives; salt and pepper, to taste; Parmesan cheese

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Yield 4 1x

Breakfast & Brunch

Author Mushrooms Canada

This rich and flavorful 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.

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Ingredients

Scale

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

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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, cook polenta 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, 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 egg into water. Poach about 3-4 minutes, then remove egg with slotted spoon and pat dry. Repeat with remaining eggs.

Assembly