Recipes & Entertaining

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.


  • 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


  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.


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