I found this recipe in Food and Drink magazine two years ago and went on a hunt for Taleggio. Not an easy thing in a small town!
The original recipe states that you can substitute Parmasan for the Taleggio, however I recommend using the Taleggio as it has a creamier consistency and a wonderful flavour.
This is a lovely dish for brunch.
Preheat oven to 300 degrees F.
Slice Polenta into twelve 1/2 inch slices. Fill a wide saucepan with 2 inches of water and add vinegar. Bring water and vinegar to a simmer on medium/high heat.
Heat half of the oil in a non stick frying pan over medium/high heat. Add polenta in batches and cook until crispy on the outside and soft in the middle, approximately 2-3 minutes a side. Place on a plate and keep warm in the oven.
Reduce heat to medium and add the remaining oil to the frying pan. Saute mushrooms until tender, about 2 minutes. Add the spinach and 1 tablespoon of water, stir until wilted and add salt and pepper to taste. Keep warm in pan.
Crack an egg in a small dish and slip it into the simmering water. Repeat with the remaining eggs. Poach eggs about three minutes or until the white is set. With a slotted spoon, remove eggs from water and set on a paper towel to drain.
Place two or three polenta rounds on a plate and layer one slice of cheese, the spinach/mushroom mixture and top with one or two eggs. Sprinkle with salt and pepper and top with a little grated cheese.
Make sure to pat the polenta with a paper towel before putting them in the oven to keep warm. This will help to prevent them from getting soggy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (475g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 473 | ||
Calories from Fat: 255 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.3g | 38 % | |
Saturated Fat 9.9g | 49 % | |
Monounsaturated Fat 12.6g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 557.9mg | 172 % | |
Sodium 1095.7mg | 38 % | |
Potassium 624.6mg | 16 % | |
Total Carbohydrate 23.6g | 7 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 20.7g | ||
Protein 31.4g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 473
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What would you serve with this? Link in another recipe.