Spinach Polenta with Mushrooms, Leek, and Poached Egg

by さん
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分量: 8


Cost per serving $1.44 詳細を見る


  1. 1. Polenta: Bring water to a boil in a large pot over medium-high heat. Stir in chopped spinach, then slowly add polenta while whisking constantly. Continue to whisk until polenta is smooth, about 5 to 6 minutes. Reduce heat to low and cook polenta 25 to 30 minutes. Whisk often. Remove from heat and add butter, parmesan cheese, salt, and pepper. Set aside.
  2. 2. 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 to 3 minutes. Set mushrooms aside.
  3. 3. 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 water in a circle and then gently slip egg into water. Poach about 3 to 4 minutes, then remove egg with a slotted spoon and pat dry. Repeat with remaining eggs.
  4. 4. To assemble, spoon polenta into bowl, top with mushroom and leek mixture, and then top with poached egg. Tip: Add optional garnishes like fresh chopped chives, parmesan cheese, and salt and pepper to taste.

Nutrition Facts

Amount Per Serving %DV
Serving Size 367g
Recipe makes 8 servings
Calories 178  
Calories from Fat 68 38%
Total Fat 7.67g 10%
Saturated Fat 2.71g 11%
Trans Fat 0.0g  
Cholesterol 134mg 45%
Sodium 120mg 5%
Potassium 295mg 8%
Total Carbs 19.34g 5%
Dietary Fiber 1.6g 5%
Sugars 1.6g 1%
Protein 8.53g 14%


レシピを400ピクセル幅で切り取る (プレビュー)

レシピを300ピクセル幅で切り取る (プレビュー)