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.
83 K 4.3/5 (8 reviews)
1 hour 15 min.
Average
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
Change measures:
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 €
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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)
Cooked spinach
You can get more informations, or check-out other recipes which use it, for example: Spinach on toast with bechamel, Tagliatelle New Zealand style, Parcels of fish fillet in spinach, Langres-style spinach, Spinach brik parcels, ... See them all 36
Polenta
You can get more informations, or check-out other recipes which use it, for example: Curried polenta, Taos hotpot, Rata-tart, Polenta parmentier, Polenta with Mont d'Or, ... See them all 7
Liquid cream
Like these other recipes: Little vanilla, clementine and chestnut verrines, Eggs "en cocotte" with spinach, Creamy "terre et mer" pots, Chestnut mousse in a whipper , Pan-fried fish fillets, braised cabbage with Noilly Prat, ... See them all 170
Shallot
Like these other recipes: New peas with almonds, "Oeufs rabattus" with leeks, Artichokes with beef, Mixed tomato salad, Flamiche, ... See them all 204
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