Polenta with Spinach, Heirloom Tomatoes and Poached Eggs

Servings4

Time to Cook35 minutes

Time to Prepare15 minutes

This recipe takes a bit of timing to get everything ready together. Be sure to read through the whole recipe before you start, and have what you need ready to go.

Ingredients

Polenta

1 cup ( 250 mL ) water
1.5 tsp ( 7.5 mL ) salt
4 cups ( 1 L ) milk
1 cup ( 250 mL ) cornmeal (coarse grind)
⅓ cup ( 75 mL ) grated Parmesan cheese
2 tbsp ( 30 mL ) butter

Spinach & Heirloom Tomatoes

2 tbsp ( 30 mL ) olive oil
1 clove garlic, sliced
Pinch hot pepper flakes (optional)
6 cups ( 1.5 L ) spinach
2 cups ( 500 mL ) chopped heirloom tomatoes
1/2 tsp ( 2.5 mL ) salt
1/4 tsp (1.25) pepper

To Serve

4 eggs
2 tsp ( 10 mL ) vinegar

Instructions

Polenta

In saucepan, bring water and salt to boil over medium-high heat; stir in milk and bring to simmer. While whisking, add the cornmeal a little at a time. (Whisking will help eliminate lumps).
Reduce heat to medium-low; cook polenta, stirring frequently, for 35 to 40 minutes or until tender and thick enough to mound on a spoon. If polenta is too thick, stir in a little more water to loosen. Stir in Parmesan cheese and butter, mix well.

Spinach & Heirloom Tomatoes

Wile the Polenta is cooking, heat oil in large skillet set over medium heat; cook garlic and hot pepper flakes for 1 minute or until garlic starts to soften.
Add spinach, tomatoes, salt and pepper; cook, stirring occasionally, for 2 to 3 minutes or until spinach wilts and tomatoes are warmed through.

To Finish

For tips on how to get the perfect poach, be sure to check out our Cooking Eggs 101 page! We’ve got tips on poaching and a how-to video from Chef Dez.

Fill a saucepan with enough water to come 3 inches (8 cm) up side; heat to gentle simmer. Stir in vinegar.
Break each egg into its own small dish or saucer. Holding dish just above simmering water, gently slip egg into water; repeat with remaining eggs. Cook in barely simmering water for 3 to 5 minutes or until whites are set and yolks are cooked as desired. Remove eggs with slotted spoon; drain on paper towel.
To serve, divide the polenta between 4 bowls. Top with sautéed spinach and tomatoes, and crown with a poached egg.