Spinach Polenta with Mushrooms, Leek, and Poached Egg

Spinach Polenta with Mushrooms, Leek, and Poached Egg

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4 Servings

Spinach Polenta with Mushrooms, Leek, and Poached Egg

This rich and flavourful polenta dish is perfect for a weekend brunch or weeknight meal — because what's better than breakfast for dinner? 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.

Ingredients

    Polenta:
  • 4 cups (1L) water
  • 2 cups (500 mL) chopped spinach
  • 1 cup (250 mL) polenta
  • 1 tbsp (15 mL) butter
  • 1/4 cup (60 mL) grated Parmesan cheese
  • Salt and pepper
  • Mushrooms:
  • 1 tbsp (15 mL) olive oil
  • 1 lb (500 g) fresh mixed mushrooms (portabella, shiitake, oyster), coarsely chopped
  • 1 large leek (white and light green parts only), halved lengthwise, rinsed and thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp (15 mL) butter
  • 1/2 tbsp (15 mL) white wine vinegar
  • Poached Eggs:
  • 4 large eggs
  • 1 tbsp (7 mL) white vinegar
  • Water for poaching

Instructions

  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. 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. 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. 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.

Notes

Find more locally inspired meals online at mushrooms.ca.

Attention editors: This article is for distribution in Ontario only.

www.newscanada.com

http://canadianhometrends.com/spinach-polenta-with-mushrooms-leek-and-poached-egg/

Written by Canadian Home Trends

Canadian Home Trends

Canadian Home Trends magazine gives you a personal tour of the most stunning homes and condos across Canada. You’ll be inspired by a selection of accessible home décor products, trend reports, simple yet stylish DIY projects, and much more. In each issue, you are given the tools to recreate designer spaces you’ve always dreamt of having at home, in-depth renovation and design advice, colour palette and furniture pairings, and Canada’s best places to shop.

About Canadian Home Trends 1575 Articles
Canadian Home Trends magazine gives you a personal tour of the most stunning homes and condos across Canada. You'll be inspired by a selection of accessible home décor products, trend reports, simple yet stylish DIY projects, and much more. In each issue, you are given the tools to recreate designer spaces you've always dreamt of having at home, in-depth renovation and design advice, colour palette and furniture pairings, and Canada's best places to shop.

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