POACHED EGGS ON SPINACH & POLENTA

By ALICJA

Ingredients

• 1 tube polenta(500 g)
• 1 tbsp(15 ml) white vinegar
• 1 tbs(25 ml)olive oil
• 2 cups(500 ml)sliced shiitake mushrooms,about 4 oz(125 g)
• 10 cups(2.5 l)baby spinach,1 pkg(142g)
• salt and papper
• 4 eggs
• 4 thin slices Taleggio or grated Parmesan cheese

Preparation

Step 1

1.Preheat oven to 300 F
2.Unwrap polenta and slice into twelve 1/2-inch(1 cm)slices(if you bought the 1 kg tube,wrap and freeze half,then slice remaining half into 8 slices).Fill a wide saucepan with 2 inches(5 cm)water.Add vinegar and set over hih heat.Bring water just to a simmer.
3.Heat half the oil in large nonstick frying pan over medium-high heat.Add polenta in 2 batches and cook until crispy on the outside and hot in center,2 to 3 minutes a side.Place on a tray and keep warm in oven.Set frying pan over medium heat and add remaining oil.Add shiitakes and saute until tender,about 2 minutes.Add spinach and 1 tbsp(15 ml)water.Stir continuously until wilted,about 1 1/2 minutes.Season with salt and papper.Turn heat to very low to keep warm.
4.Crack an egg into a small dish.Then slip into the barely simmering water.Repeat with remaining eggs.Poach eggs until yolk is set but still runny,about 3 minutes.Remove with a slottrd spoon.Pat dry.
5.To serve,place 3 rounds of polenta on each plate.Top with cheese,then spinach and poached egg.Sprinkle with salt and pepper.