Ingredients
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1/2 cup yellow cornmeal (I like course ground but use whatever you have)
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1 1/4 cups water, divided
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1/8 teaspoon salt
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1/4 teaspoon dried basil
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4 eggs, at room temperature
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4 cups water
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1 1/2 tablespoons white vinegar
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1 1/2 teaspoons olive oil
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1 clove garlic, minced
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1/4 cup onion, finely diced
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1 (10 ounce) package frozen chopped spinach, thawed
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1 teaspoon balsamic vinegar
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1 -1 1/2 cup spaghetti sauce (jarred is fine)
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2 tablespoons parmesan cheese, grated
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salt and pepper
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1 cup mushroom, sliced
Instructions
- 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!