Polenta Cake Topped with Sautéed Tomatoes, Spinach, and a Poached Egg

If you want to add more gluten free recipes to your recipe box, Polenta Cake Topped with Sautéed Tomatoes, Spinach, and a Poached Egg might be a recipe you should try. One portion of this dish contains approximately 25g of protein, 27g of fat, and a total of 624 calories. This recipe serves 1. For $3.11 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe is liked by 21 foodies and cooks. This recipe from For the Love of Cooking requires parmesan, polenta, white vinegar, and olive oil. From preparation to the plate, this recipe takes approximately 15 minutes. With a spoonacular score of 81%, this dish is awesome. Similar recipes include Toast with Sautéed Tomatoes, Spinach, and Poached Egg, Poached Egg on Toast with Sautéed Mushrooms, Tomatoes, and Spinach, and Crisp Polenta Topped with Sautéed Spinach and Slow-Simmered Mushroom & Meat Sauce.

Servings: 1

 

Ingredients:

Equipment:

Cooking instruction summary:

Form the leftover polenta into a medium sized patty. Season both sides with some sea salt and freshly cracked pepper, to taste. Heat 1 1/2 teaspoons of the olive oil in a skillet over medium high heat. Add the polenta cake to the pan and cookuntilcrisp and golden, about 3-4 minutes each side.While the polenta is cooking, add the remaining 1 1/2 teaspoons of olive oil to a skillet over medium heat. Add the red onion and tomatoes then cook, stirring occasionally, for 4-5 minutes. Add the spinach then season with sea salt and freshly cracked pepper, to taste. Cook the spinach for 1 minute, stirring occasionally.While the polenta and vegetables are cooking, combine 1 1/2 inches of water and 1 teaspoon of white vinegar in a wide medium sized saucepan and bring to a simmer.Break 1 egg into a small bowl. Once the water is at a simmer, stir the water with the bottom of your slotted spoon clockwise to make a swirling motion in the water. Quickly and carefully slide egg into the water. Cover and turn stove off. Poach until whites are firm and yolks are still runny, 3 minutes and 45 seconds. Remove the egg using a slotted spoon and drain a bit over the pan.Remove the polenta from the skillet and place on a plate. Spoon the sauted veggies on top followed by apoached egg and parmesan cheese. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy!

 

Step by step:

1. Form the leftover polenta into a medium sized patty. Season both sides with some sea salt and freshly cracked pepper, to taste.

2. Heat 1 1/2 teaspoons of the olive oil in a skillet over medium high heat.

3. Add the polenta cake to the pan and cookuntilcrisp and golden, about 3-4 minutes each side.While the polenta is cooking, add the remaining 1 1/2 teaspoons of olive oil to a skillet over medium heat.

4. Add the red onion and tomatoes then cook, stirring occasionally, for 4-5 minutes.

5. Add the spinach then season with sea salt and freshly cracked pepper, to taste. Cook the spinach for 1 minute, stirring occasionally.While the polenta and vegetables are cooking, combine 1 1/2 inches of water and 1 teaspoon of white vinegar in a wide medium sized saucepan and bring to a simmer.Break 1 egg into a small bowl. Once the water is at a simmer, stir the water with the bottom of your slotted spoon clockwise to make a swirling motion in the water. Quickly and carefully slide egg into the water. Cover and turn stove off. Poach until whites are firm and yolks are still runny, 3 minutes and 45 seconds.

6. Remove the egg using a slotted spoon and drain a bit over the pan.

7. Remove the polenta from the skillet and place on a plate. Spoon the sauted veggies on top followed by apoached egg and parmesan cheese. Season with sea salt and freshly cracked pepper, to taste.

8. Serve immediately. Enjoy!

Nutrition Information:

covered percent of daily need