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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)440467
Last 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.
When should you start or finish this recipe?
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.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 20 g RDI=32 % | 25 g RDI=10 % | 39 g RDI=55 % | 179 kcal RDI=9 % | 752 kJ RDI=9 % |
| Per person | 57 g RDI=88 % | 71 g RDI=27 % | 109 g RDI=151 % | 493 kcal RDI=25 % | 2,067 kJ RDI=25 % |
| Whole recipe | 229 g RDI=353 % | 284 g RDI=107 % | 439 g RDI=602 % | 1,975 kcal RDI=99 % | 8,269 kJ RDI=99 % |
How much will it cost?
For 4 people
3.70 €
Per person
0.95 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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