Recipes

Creamy Polenta, Spinach & Heirloom Tomatoes

This creamy polenta topped with a rich poached egg is a restaurant-style main dish that will impress any brunch or dinner crowd.

Serves:
4
Prep Time:
15 min
Cook Time:
35 min

Ingredients

Polenta

  • 1 cup ( 250 mL ) water
  • ¼ tsp ( 1.25 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

Sautéed Spinach and 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
  • ¼ tsp ( 1.25 mL ) salt and pepper

Poached Eggs

  • 4 eggs
  • 2 tsp ( 10 mL ) vinegar

Instructions

Polenta

  1. 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.

Sautéed Spinach and Heirloom Tomatoes

  1. Meanwhile, 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.

Poached Eggs

  1. Fill saucepan with enough water to come 3 inches (8 cm) up side; heat to gentle simmer. Stir in vinegar. Break cold egg into 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.
  2. Divide polenta among 4 bowls. Top with sautéed spinach and tomatoes and poached eggs.

Notes

Tips:

• Substitute fine or medium cornmeal for coarse-grind cornmeal if desired. It will cook quicker, but the texture may not be as creamy.

• Alternatively, to speed up cooking time, use instant polenta and follow package instructions.