Polenta And Poached Eggs With Spinach And Mushrooms - cooking recipe

Ingredients

1/2 cup yellow cornmeal (I like course ground but use whatever you have)
1 1/4 cups water, divided
1/8 teaspoon salt
1/4 teaspoon dried basil
4 eggs, at room temperature
4 cups water
1 1/2 tablespoons white vinegar
1 1/2 teaspoons olive oil
1 clove garlic, minced
1/4 cup onion, finely diced
1 (10 ounce) package frozen chopped spinach, thawed
1 cup mushroom, sliced
1 teaspoon balsamic vinegar
1 - 1 1/2 cup spaghetti sauce (jarred is fine)
2 tablespoons parmesan cheese, grated
salt and pepper

Preparation

Bring 1 cup of water to boil and 1/8 teaspoon of salt to boil in a small sauce pan.
Stir 1/4 cup of cold water into the cornmeal so that it will form a paste; this helps prevent lumps in the polenta.
Whisk the cornmeal into the boiling water and reduce heat to a low simmer.
Add basil and continue to stir cornmeal occasionally for 15 minutes; if the polenta gets too thick, add more water.
In another pan, simmer 4 cups of water and white vinegar for poaching eggs.
Once the water reaches a simmer, carefully break eggs into water on at a time, spooning water in the eggs to help them form and retain their shape.
Depending on how you like your yolks, cook 3 to 5 minutes.
In a separate pan, begin to saute the onions and garlic in the olive oil for about 2 minutes.
Add the mushrooms and continue to cook another 2 minutes.
Wring the excess water from the thawed spinach and add to the onions, garlic and mushrooms.
Cook and additional 4-5 minutes.
Add spaghetti sauce and balsamic vinegar until sauce is heated through.
Season with salt and pepper to taste.
To assemble the dish, spoon the polenta onto 2 serving plates, top with the spinach mushroom sauce, and 2 eggs.
Garnish with Parmesan cheese.
Enjoy!