Polenta with Spinach and Poached Eggs

by May 5, 2014


Add polenta and eggs to your roster of comfort foods.  Lay on a little wilted spinach and boost both eye appeal and nutrition.  As far as the eggs go, I like using silicone egg poaching cups because they’re easy to use and predictable, unlike my free-floating egg poaching experiences (plus the clean up is waaaaaaay easier!)  Add what you like to your polenta:  cheese and butter, olive oil, or just a sprinkle of sea salt.


Amy’s Kitchen Coach Tips:

  • I like the yolks of my eggs custardy, not too liquidy.  I’ve found that 7 minutes in the egg poaching cups floating in simmering water with lid on cooks them just right.  Start checking yours at 6 minutes.
  • Polenta Basics:  Bring 4 cups water to boil, add a teaspoon sea salt, 1 cup polenta and simmer about 15 minutes, stirring occasionally.  Once cooked, add in a tablespoon or two of butter, or olive oil, or a little of each to finish.  (Detailed Polenta instructions are over here at the Shrimp and Grits recipe.)
  • Polenta will stay creamy about an hour, so if you have any leftovers, pour them into a glass or ceramic dish pretty quick.  Refrigerate and slice out pieces over the next few days.  You can  warm them up in a pan w/a slick of olive oil.
  • Another option is to spread the leftover polenta onto a lightly oiled sheet pan.  Refrigerate until you’re ready to use it, then bake at 350 degrees F about 30 minutes.  Slice and serve.  See Polenta Squares w/Veggie Toppings for some appetizer ideas.



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