Polenta with spinach and soft-poached egg


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.
73 K 4.3/5 (8 reviews)
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Keywords:
Last modified on: June 3rd 2018
For 4 people, you will need:

Change to the quantities for:
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.
Polenta with spinach and soft-poached egg

Poach the eggs

Prepare 4 poacheds eggs and set aside where they will stay hot.

Heat plates.

Stage 2 - 10 min.
Polenta with spinach and soft-poached egg

Prepare the polenta cakes


Prepare the polenta, spread out approximately 1 cm (1/2 inch) thick and leave to cool.

Stage 3 - 2 min.
Polenta with spinach and soft-poached egg
Use a cutter to cut out 8 cm (3 inch) circles...

Stage 4
Polenta with spinach and soft-poached egg
...allowing one circle per person. Collect up the trimmings of polenta and save for another recipe.

Stage 5 - 5 min.
Polenta with spinach and soft-poached egg
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.

Stage 6 - 5 min.
Polenta with spinach and soft-poached egg

Make the shallot sauce

Prepare 50 g shallot and dice very small.

Stage 7 - 1 min.
Polenta with spinach and soft-poached egg
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.

Stage 8 - 1 min.
Polenta with spinach and soft-poached egg
Pour in 1 glass dry white wine and leave to reduce by 3/4.

Stage 9 - 15 min.
Polenta with spinach and soft-poached egg
Add 150 ml liquid cream and leave on low heat to thicken.

Check seasoning.

Stage 10 - 5 min.
Polenta with spinach and soft-poached egg

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.
Polenta with spinach and soft-poached egg

Assemble the dish


Place a polenta cake on each of the hot serving plates.

Stage 12 - 3 min.
Polenta with spinach and soft-poached egg
Place the cutter over the polenta while you arrange the spinach on top. Press this gently into place...

Stage 13
Polenta with spinach and soft-poached egg
...and remove the cutter.

This method ensures a neat circle of spinach, just the right size.

Stage 14 - 1 min.
Polenta with spinach and soft-poached egg
Place a hot poached egg on top.

Stage 15 - 2 min.
Polenta with spinach and soft-poached egg
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.
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.
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 recipe230 RDI=90 %280 RDI=30 %440 RDI=70 %1,980 RDI=100 %8,270 RDI: 100 %
Per 100 g20 RDI=8 %30 RDI=2 %40 RDI=6 %180 RDI=9 %750 RDI: 9 %
Per person60 RDI=20 %70 RDI=7 %110 RDI=20 %490 RDI=30 %2,070 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: egg, Sulfites, Milk, Gluten
How much will it cost?
  • For 4 people : 3.70 €
  • Per person : 0.95 €

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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)
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