Polenta Cheese Timballos With Eggs And Spinach Recipes

POLENTA-CHEESE TIMBALLOS WITH EGGS AND SPINACH

Steps:

• Line baking sheet with aluminum foil. Spray bottoms only of six 3/4-cup custard cups with vegetable oil spray. Pour cornmeal into heavy medium saucepan. Gradually whisk in chicken broth. Whisk over medium-high heat until mixture boils. Reduce heat to medium-low. Simmer slowly until cornmeal loses its raw taste and mixture is very thick and is reduced to 3 1/2 cups, stirring frequently, about 45 minutes. Whisk in 1/2 cup butter and Parmesan cheese. Season polenta to taste with salt and pepper.
• Preheat oven to 375°F. Ladle generous 1/4 cup hot polenta into each custard cup; cool 2 minutes. Using back of spoon, spread polenta evenly over bottom and up sides of cup. Drop generous 1 tablespoon warm polenta onto prepared baking sheet; repeat 5 more times, forming 6 mounds total and spacing 3 inches apart (reserve remaining polenta for another use). Using back of spoon, spread each portion on baking sheet to 3 1/4-inch round. Sprinkle 2 tablespoons Gruyère cheese into each polenta-lined cup. (Can be prepared 1 day ahead. Cover and refrigerate polenta-lined custard cups and polenta rounds separately.)
• Carefully break 1 egg into each polenta-lined custard cup. Sprinkle egg with salt and pepper. Sprinkle remaining Gruyère cheese over. Cover Gruyère in each cup with 1 polenta round. Transfer cups to baking sheet. Bake until polenta is heated through and eggs are softly set, about 25 minutes. Let stand 10 minutes. Using small sharp knife, cut around polenta in each cup. Place plate atop each custard cup; invert, holding plate and cup together and allowing polenta to settle onto plate.
• Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add spinach; stir until wilted, about 2 minutes. Season with salt and pepper. Surround polenta timballos with spinach. Sprinkle chopped tomatoes over spinach.

POLENTA WITH FETA AND SPINACH

Steps:

• Prepare the polenta by boiling the water with the salt and butter or olive oil then adding the polenta in a steady stream while stirring constantly to avoid lumps. Continue cooking and stirring for about 5 minutes (longer if you don't have the quick-cooking variety).
• Spoon into shallow bowls and crumble feta cheese over the top and sprinkle with pepper.
• Bring the spinach to the table in a separate bowl. Take as much spinach as you want/as will fit on top of your polenta and EAT getting a little polenta, cheese and spinach in each bite.
• You can substitute chicken stock or vegetable stock for the water for more flavor but scale back the salt if you do. You can also add onion powder to the polenta or chopped green onion to the spinach. It is pretty versatile.

POLENTA WITH MUSHROOMS AND SPINACH

Steps:

• Preheat oven to 425°. Brush both sides of polenta slices with 1 tablespoon oil; place on a 15x10x1-in. baking pan. Bake 20-25 minutes on each side or until crisp., Meanwhile, in large skillet, heat remaining oil over medium-high heat. Add mushrooms and shallot; cook and stir 12-14 minutes or until liquid has evaporated and mushrooms start to brown. Add sherry; cook, stirring to loosen browned bits from pan., In a small bowl, mix flour, salt and pepper; stir in broth until smooth. Stir into pan. Cook and stir 1-2 minutes or until thickened. Add spinach; cook and stir over medium-low heat until slightly wilted, about 2 minutes., Arrange polenta on a platter; top with mushroom mixture.

POLENTA AND POACHED EGGS WITH SPINACH AND MUSHROOMS

Steps:

• Bring 1 cup of water to boil and 1/8 teaspoon of salt to boil in a small sauce pan.
• Stir 1/4 cup of cold water into the cornmeal so that it will form a paste; this helps prevent lumps in the polenta.
• Whisk the cornmeal into the boiling water and reduce heat to a low simmer.
• Add basil and continue to stir cornmeal occasionally for 15 minutes; if the polenta gets too thick, add more water.
• In another pan, simmer 4 cups of water and white vinegar for poaching eggs.
• Once the water reaches a simmer, carefully break eggs into water on at a time, spooning water in the eggs to help them form and retain their shape.
• Depending on how you like your yolks, cook 3 to 5 minutes.
• In a separate pan, begin to saute the onions and garlic in the olive oil for about 2 minutes.
• Add the mushrooms and continue to cook another 2 minutes.
• Wring the excess water from the thawed spinach and add to the onions, garlic and mushrooms.
• Cook and additional 4-5 minutes.
• Add spaghetti sauce and balsamic vinegar until sauce is heated through.
• Season with salt and pepper to taste.
• To assemble the dish, spoon the polenta onto 2 serving plates, top with the spinach mushroom sauce, and 2 eggs.
• Garnish with Parmesan cheese.
• Enjoy!