Polenta Cake Topped with Sautéed Tomatoes, Spinach, and a Poached Egg
Servings 1
Equipment
- Small skillet
- Small Saucepan
Ingredients
- ½ cup leftover polenta formed into a patty
- Sea salt and freshly cracked pepper to taste
- 1 tbsp + 2 tsp olive oil divided
- 2 tbsp red onion diced
- Handful of grape tomatoes
- 1 cup of baby spinach
- 1 egg
- 1 tsp white vinegar
- Parmesan shredded
Instructions
- Form the leftover polenta into a medium-sized patty. Season both sides with some sea salt and freshly cracked pepper, to taste.
- Heat 1 tablespoon of the olive oil in a small skillet over medium-high heat. Add the polenta cake to the pan and cook until crisp and golden, about 6-7 minutes on each side.
- While the polenta is cooking, add the remaining 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 small 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 the egg into the water.
- Cover and turn the 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 it on a plate. Spoon the sautéed veggies on top followed by a poached egg and parmesan cheese.
- Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.