Best Polenta Cheese Timballos With Eggs And Spinach Recipes
POLENTA AND POACHED EGGS WITH SPINACH AND MUSHROOMS
In an effort to remove most processed white stuff - flour and sugar - from my diet, have recently begun to experiment more with grains. One Sunday I was in the mood for something decadent like Eggs Benedict or Eggs Florentine and came up with this. Thought it was good enough for sharing. The recipe requires a bit of work so for convenience, one could make this with either store bought or left over polenta wedges. Country Lady has great instructions for making poached eggs (#79662) if you need more detail. This would work well for those in the later phases of the South Beach Diet.
Provided by justcallmetoni
Categories Breakfast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Bring 1 cup of water to boil and 1/8 teaspoon of salt to boil in a small sauce pan.
- Stir 1/4 cup of cold water into the cornmeal so that it will form a paste; this helps prevent lumps in the polenta.
- Whisk the cornmeal into the boiling water and reduce heat to a low simmer.
- Add basil and continue to stir cornmeal occasionally for 15 minutes; if the polenta gets too thick, add more water.
- In another pan, simmer 4 cups of water and white vinegar for poaching eggs.
- Once the water reaches a simmer, carefully break eggs into water on at a time, spooning water in the eggs to help them form and retain their shape.
- Depending on how you like your yolks, cook 3 to 5 minutes.
- In a separate pan, begin to saute the onions and garlic in the olive oil for about 2 minutes.
- Add the mushrooms and continue to cook another 2 minutes.
- Wring the excess water from the thawed spinach and add to the onions, garlic and mushrooms.
- Cook and additional 4-5 minutes.
- Add spaghetti sauce and balsamic vinegar until sauce is heated through.
- Season with salt and pepper to taste.
- To assemble the dish, spoon the polenta onto 2 serving plates, top with the spinach mushroom sauce, and 2 eggs.
- Garnish with Parmesan cheese.
- Enjoy!
POACHED EGGS & POLENTA
Steps:
- Heat a lightly greased griddle over medium heat. Place polenta slices and bacon on griddle; cook 2-3 minutes on each side or until lightly browned. Remove and keep warm., Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard., Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in milk, cheeses and, if desired, sherry. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in spinach., For each serving, top two polenta slices with a slice of bacon and 1/4 cup sauce. Using a slotted spoon, lift egg out of water; place on sauce. Serve immediately.
Nutrition Facts : Calories 269 calories, Fat 13g fat (6g saturated fat), Cholesterol 213mg cholesterol, Sodium 788mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.
POLENTA-CHEESE TIMBALLOS WITH EGGS AND SPINACH
Categories Cheese Egg Bake Dinner Cornmeal Spinach Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 9
Steps:
- Line baking sheet with aluminum foil. Spray bottoms only of six 3/4-cup custard cups with vegetable oil spray. Pour cornmeal into heavy medium saucepan. Gradually whisk in chicken broth. Whisk over medium-high heat until mixture boils. Reduce heat to medium-low. Simmer slowly until cornmeal loses its raw taste and mixture is very thick and is reduced to 3 1/2 cups, stirring frequently, about 45 minutes. Whisk in 1/2 cup butter and Parmesan cheese. Season polenta to taste with salt and pepper.
- Preheat oven to 375°F. Ladle generous 1/4 cup hot polenta into each custard cup; cool 2 minutes. Using back of spoon, spread polenta evenly over bottom and up sides of cup. Drop generous 1 tablespoon warm polenta onto prepared baking sheet; repeat 5 more times, forming 6 mounds total and spacing 3 inches apart (reserve remaining polenta for another use). Using back of spoon, spread each portion on baking sheet to 3 1/4-inch round. Sprinkle 2 tablespoons Gruyère cheese into each polenta-lined cup. (Can be prepared 1 day ahead. Cover and refrigerate polenta-lined custard cups and polenta rounds separately.)
- Carefully break 1 egg into each polenta-lined custard cup. Sprinkle egg with salt and pepper. Sprinkle remaining Gruyère cheese over. Cover Gruyère in each cup with 1 polenta round. Transfer cups to baking sheet. Bake until polenta is heated through and eggs are softly set, about 25 minutes. Let stand 10 minutes. Using small sharp knife, cut around polenta in each cup. Place plate atop each custard cup; invert, holding plate and cup together and allowing polenta to settle onto plate.
- Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add spinach; stir until wilted, about 2 minutes. Season with salt and pepper. Surround polenta timballos with spinach. Sprinkle chopped tomatoes over spinach.
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