Wednesday, March 31, 2010
Poached Eggs on Spinach & Polenta
This is a good brunch idea or even a great light dinner for the warmer months. I made it tonight for dinner and found it filling enough (for now...wait 'til midnight strikes). A good vegetarian option for those of you hosting an Easter lunch or brunch this weekend.
This recipe is from Food & Drink magazine (LCBO Spring 2010, page 118)
Ingredients and Prep: Serves 4 - adjust accordingly for # of guests
1 tube store bought polenta (500 grams)
1 tbsp white vinegar
2 tbsp olive oil
2 cups of sliced shitake mushrooms (I used cremini)
10 cups of baby spinach (I used the Europe's Best frozen squares because it is easier!)
salt and pepper
4 thin slices of cheese (of your choice)
Preheat your oven to 300F - this is just to keep the polenta warm so use your warming drawer if you have one.
Slice up half your tube of polenta. Fill a wide saucepan with a bout 2" of water and bring to a boil. Turn heat down and add vinegar. Add half the oil to a frying pan. Fry up your polenta until golden on each side. About 10-12 minutes. Place on a heat proof plate and keep warm in oven or warming drawer. Add remaining oil to pan and fry up your mushrooms, then add your spinach. Drain any water from the spinach (especially if you use the frozen kind) prior to adding if you can. Season spinach and mushrooms with salt and pepper. keep on a very low heat to keep warm. next, poach your eggs. Keep the yolks slightly runny. Remove with a slotted spoon.
To serve, plate polenta first, then cheese, spinach & mushroom mixture and the eggs on top.
Yum. And Happy Easter.