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.
78 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
¼ cup shallot - 2
4 poacheds eggs - 3
1 cup polenta - 4
2 tablespoons olive oil - 5
cup + 3 tablespoons butter - 6
1 glass dry white wine - 7
2⁄3 cup liquid cream - 8
1 1⁄3 cup cooked spinach - 9 2 tablespoons olive oil
- 10
salt - 11
pepper
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 cup + 3 tablespoons 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 1 1⁄3 cup 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: Creamy rice with spinach, Fish terrine with spinach and tomatoes, Spinach Omelette, Spinach brik parcels, Spinach on toast with bechamel, ... See them all 36
Polenta
You can get more informations, or check-out other recipes which use it, for example: Taos hotpot, Polenta parmentier, Polenta with artichokes and mushrooms, Curried polenta, Polenta with Mont d'Or, ... See them all 7
Shallot
Like these other recipes: Artichoke Soup, Potimarron (chestnut pumpkin) "au gratin", Celeriac in cream and mustard sauce, Spinach on toast with bechamel, Spicy roast cauliflower gratin, ... See them all 203
Other recipes you may also like
Tomato and cream cheese terrine
Tomatoes marinated in olive oil and lime, then arranged in alternating layers with cream cheese: one layer with herbs and the other with walnuts.October 30th 2011168 K5 6 hours 15 min.
Pork escalope with mushrooms and sage cream
Mushrooms sautéed on the side, grilled pork cutlets, all tied together with a sage cream sauce.January 17th 202422 K 55 min.
Sweet pancake rolls from Brittany
Stewed apples, raisins soaked in whisky, toasted almonds, rolled in a lightly caramelized pancake.March 10th 2015253 K4.3 2 hours 20 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.February 21th 2011272 K3.9 50 min.
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples).February 21th 2011254 K 24.2 1 hour 7 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-31)
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.