This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Polenta with spinach and soft-poached egg
A "cake" of fried polenta, blanched spinach and a soft-poached egg on top, with a cream, shallot and white-wine sauce poured over just before serving.
87 K 4.3/5 (8 reviews)
1 hour 15 min.
Average
3.70 €
4 people
11 IngredientsLast modified on: June 3rd 2018
For 4 people, you will need:
- 1
50 g shallot - 2
4 poacheds eggs - 3
200 g polenta - 4
2 tablespoons olive oil - 5
40 g butter - 6
1 glass dry white wine - 7
150 ml liquid cream - 8
300 g cooked spinach - 9 2 tablespoons olive oil
- 10
salt - 11
pepper - Total weight: 1,100 grams
Times for this recipe
Preparation: 45 min.
Cooking: 30 min.
All in all: 1 hour 15 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 20 min.
Stage 2 - ⌛ 10 min.
Prepare the polenta cakes
Prepare the polenta, spread out approximately 1 cm (1/2 inch) thick and leave to cool.
Stage 3 - ⌛ 2 min.
Use a cutter to cut out 8 cm (3 inch) circles...
Stage 4
...allowing one circle per person. Collect up the trimmings of polenta and save for another recipe.
Stage 5 - ⌛ 5 min.
Pour 2 tablespoons olive oil into a frying pan on high heat and when hot, add the polenta cakes.
Cook until nicely browned on both sides.
Set aside and keep hot.
Cook until nicely browned on both sides.
Set aside and keep hot.
Stage 7 - ⌛ 1 min.
Melt 40 g butter in a small saucepan on medium heat, then add the chopped shallot, salt and pepper.
Cook for 1 minute without colouring.
Cook for 1 minute without colouring.
Stage 8 - ⌛ 1 min.
Pour in 1 glass dry white wine and leave to reduce by 3/4.
Stage 9 - ⌛ 15 min.
Stage 10 - ⌛ 5 min.
Reheat the spinach
Meanwhile, reheat 300 g cooked spinach with 2 tablespoons olive oil in a frying pan on low heat.
Stage 11 - ⌛ 1 min.
Assemble the dish
Place a polenta cake on each of the hot serving plates.
Stage 12 - ⌛ 3 min.
Place the cutter over the polenta while you arrange the spinach on top. Press this gently into place...
Stage 13
...and remove the cutter.
This method ensures a neat circle of spinach, just the right size.
This method ensures a neat circle of spinach, just the right size.
Stage 14 - ⌛ 1 min.
Place a hot poached egg on top.
Stage 15 - ⌛ 2 min.
Pour the shallot sauce over and serve immediately.
For a little dramatic effect, like in the photo, you can split the egg to let some yolk run out just before serving.
For a little dramatic effect, like in the photo, you can split the egg to let some yolk run out just before serving.
Remarks
The tricky part of this recipe is the timing: getting everything ready at the same time so that the different elements (egg, spinach, polenta, sauce) are hot when assembled.
If you prefer a smoother sauce, you can strain it to remove the bits of shallots before adding the cream.
If you prefer a smoother sauce, you can strain it to remove the bits of shallots before adding the cream.
Keeping: Should be eaten immediately once plated up.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 230 RDI=90 % | 280 RDI=30 % | 440 RDI=70 % | 1,980 RDI=100 % | 8,270 RDI: 100 % |
| Per 100 g | 20 RDI=8 % | 30 RDI=2 % | 40 RDI=6 % | 180 RDI=9 % | 750 RDI: 9 % |
| Per person | 60 RDI=20 % | 70 RDI=7 % | 110 RDI=20 % | 490 RDI=30 % | 2,070 RDI: 30 % |
How much will it cost?
- For 4 people : 3.70 €
- Per person : 0.95 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cooked spinach
You can get more informations, or check-out other recipes which use it, for example: Langres-style spinach, Spinach and ricotta ravioli, Feta and spinach brik pie, Fish terrine with spinach and tomatoes, Spinach Mornay, ... See them all 36
Polenta
You can get more informations, or check-out other recipes which use it, for example: Taos hotpot, Rata-tart, Polenta with Mont d'Or, Firied fillet of sea bream with polenta, Curried polenta, ... See them all 7
Liquid cream
Like these other recipes: Involtinis, Pork and mushroom duo, Pork escalope with mushrooms and sage cream, Fresh mint ice-cream, Salmon with sorrel, ... See them all 175
Shallot
Like these other recipes: Dipping bread with cheese, Baked Mont d'Or with diced mixed vegetables, Roquefort sauce, Mushroom duxelles, Chard gratin à la Mornay, ... See them all 214
Other recipes you may also like
Citrus crunch
These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with all citrus fruits: lemon, lime, orange, grapefruit... February 2nd 2016251 K3.7 1 hour 20 min.
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your hands. Please note that it's very important to make it several hours before using it, if possible the day before, as then it's much easier to work. July 1st 2019507 K 23.8 35 min.
Sesame fried scampi
Scampi, coated with a sesame crust, fried quickly, and served with a herb salad. November 11th 2012318 K5 35 min.
Cherry and pistachio tarts
A shortcrust pastry case baked with pistachio cream, then topped with Griottine cherries. July 4th 2010198 K 25 1 hour 20 min.
Sausage with duchess potatoes and a Mont d'Or fondue
The duchess potatoes are poached in a roll before being sliced and fried. They are served in alternate layers with slices of sausage, also cooked in two stages (boiled then fried), then topped with a fondue of Mont d'Or cheese. December 12th 2010211 K3.9 2 hours 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-19)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.