Polenta And Poached Eggs With Spinach And Mushrooms

In an effort to remove most processed white stuff - flour and sugar - from my diet, have recently begun to experiment more with grains. One sunday i was in the mood for something decadent like eggs benedict or eggs florentine and came up with this. Thought it was good enough for sharing. The recipe requires a bit of work so for convenience, one could make this with either store bought or left over polenta wedges. Country lady has great instructions for making poached eggs (#79662) if you need more detail. This would work well for those in the later phases of the south beach diet.

Steps

Bring 1 cup of water to boil and 1 / 8 teaspoon of salt to boil in a small sauce pan.

Stir 1 / 4 cup of cold water into the cornmeal so that it will form a paste.

This helps prevent lumps in the polenta.

Whisk the cornmeal into the boiling water and reduce heat to a low simmer.

Add basil and continue to stir cornmeal occasionally for 15 minutes.

If the polenta gets too thick , add more water.

In another pan , simmer 4 cups of water and white vinegar for poaching eggs.

Once the water reaches a simmer , carefully break eggs into water on at a time , spooning water in the eggs to help them form and retain their shape.

Depending on how you like your yolks , cook 3 to 5 minutes.

In a separate pan , begin to saute the onions and garlic in the olive oil for about 2 minutes.

Add the mushrooms and continue to cook another 2 minutes.

Wring the excess water from the thawed spinach and add to the onions , garlic and mushrooms.

Cook and additional 4-5 minutes.

Add spaghetti sauce and.

Ingredients

yellow cornmeal, water, salt, dried basil, eggs, white vinegar, olive oil, garlic, onion, frozen chopped spinach, mushroom, balsamic vinegar, spaghetti sauce, parmesan cheese, salt and pepper