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.
|Serving Size: 1 Serving (475g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 255 (54%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 473
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