TLC Cooking "Polenta Florentine with Poached Eggs"

Polenta Florentine with Poached Eggs

INGREDIENTS

For Polenta:
4	cups rich chicken stock
2	cups milk
1‑1/4	tablespoons butter, divided
1/2	cup grated parmesan
salt and pepper
For Sauteéd Spinach:
1	pound of baby spinach, washed and dried
1	tablespoon olive oil
1	tablespoon butter
salt and pepper
For Poached Eggs:
4	large, organic eggs
splash white vinegar

PREPARATION:

For Polenta:

In a deep saucepot, bring the stock, milk and two tablespoons of butter to a simmer. While whisking, slowly stream in the polenta. Stir constantly with a wooden spoon until polenta thickens, 3-5 minutes. Stir in the remaining butter, and cheese. Season with salt and pepper.
Plate a portion of soft polenta with spinach and finished with a poached egg.

For Sauteéd Spinach:

Place a large sauté pan over medium high heat. Add the oil and butter. Add the spinach by the handful, tossing and wilting as you go until all spinach is sautéed. Season with salt and pepper.

For Poached Eggs:

Fill a saucepot with a few inches of water and the splash vinegar. Bring the water to just under a simmer, approximately 170-180° Fahrenheit.
Crack an egg into a small custard cup. Using a spatula, swirl the water to create a whirlpool. Slide the egg into the center. Nudge errant whites back toward the egg. Allow to cook, 3-4 minutes until done – still soft in the yolk. Remove with a slotted spoon.

This recipe appears in: Italian

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