POACHED-Poached Egg on Spinach & Polenta

By Unblond1

Ingredients

• 3 - 4 slices polenta of choice
• 1/2 tbsp. EVOO
• 1 shallot, finely minced
• 1 cup sliced mushrooms
• 1 tsp. minced fresh thyme and other herbs of choice
• 1 clove garlic, minced
• 2 oz. fresh baby spinach
• salt and pepper
• 1 egg, poached
• 10 grams thinly pared or grated fresh parmigiano reggiano

Details

Servings 1

Preparation

Step 1

* Preheat oven to 300°.

* Slice polenta into 1/2" rounds.

* Heat half the oil in a non-stick frying pan over medium-high heat. Add the polenta and cook until crispy on the outside, about 3 minutes per side. Remove to a tray and place in the oven.

* Add mushrooms and shallot to remaining oil in pan and saute until tender. Add spinach, garlic and herbs and stir continuously until wilted. Season with salt and pepper.

* Poach egg until white is set but yolk is still runny.

* To serve, place 3 rounds of polenta on plate. Top with cheese, then spinach/mushroom mixture and poached egg.