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Polenta And Poached Eggs With Spinach And Mushrooms Recipe

Indulge in a healthy and delicious twist on Eggs Benedict! This creamy polenta, topped with perfectly poached eggs and a vibrant spinach and mushroom sauce, is a satisfying and elegant meal. A healthier alternative to traditional brunch fare, this recipe is low in processed foods and perfect for those following the South Beach Diet (later phases). Impress your family and friends with this sophisticated yet surprisingly easy recipe!

Prep Time 15 mins
Cook Time 40 mins
Calories 424.5 kcal
Protein 49g
Rating 3.8 (6 Reviews)
Polenta And Poached Eggs With Spinach And Mushrooms 32

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Polenta And Poached Eggs With Spinach And Mushrooms

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How to Make Polenta And Poached Eggs With Spinach And Mushrooms

  1. Bring 1 cup of water and 1/8 teaspoon salt to a boil in a small saucepan.
  2. In a separate bowl, whisk together 1/2 cup coarse cornmeal and 1/4 cup cold water to form a smooth paste. This prevents lumps.
  3. Gradually whisk the cornmeal paste into the boiling water. Reduce heat to low and simmer, stirring frequently, for 15 minutes, or until the polenta thickens. Add more water if needed to reach desired consistency.
  4. While the polenta simmers, prepare the poached eggs: In a medium saucepan, gently simmer 4 cups of water with 2 tablespoons of white vinegar.
  5. Once simmering, carefully crack 2 eggs individually into the water. Gently spoon the water over the eggs to help them form and retain their shape. Poach for 3-5 minutes, depending on your desired yolk consistency.
  6. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté 1/2 cup chopped onion and 2 cloves minced garlic for 2 minutes.
  7. Add 8 ounces of sliced mushrooms and cook for another 2 minutes.
  8. Add 5 ounces of fresh spinach (thawed and squeezed dry if frozen) to the skillet. Cook for 4-5 minutes, or until wilted.
  9. Stir in 1/2 cup of your favorite spaghetti sauce and 1 tablespoon of balsamic vinegar. Heat through.
  10. Season the spinach and mushroom sauce with salt and pepper to taste.
  11. To assemble, spoon the cooked polenta onto two plates. Top with the spinach and mushroom sauce and two poached eggs per plate.
  12. Garnish with grated Parmesan cheese (optional).
  13. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

31 g

Sugar

36g

Fat

25g

Carbs

14g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion For 1 Or 2 Low Protein Breakfast Eggs Dairy Vegetables Grains Eggs Stove Top Dietary Low Sodium Low Saturated Fat Low Calorie Low Carb Low In Something Pasta Rice And Grains Greens Spinach Brunch Equipment Number Of Servings Presentation Served Hot