Poached Egg Bowl With Spinach Polenta + Crispy Mushrooms Recipe

I paired a poached egg with spinach polenta, crispy mushrooms and herbs in a Polenta recipe that hides a clever time-saving trick.

I can never resist a bowl that looks simple but fights for your attention, and this one does exactly that. I love the way tender baby spinach and crunchy cremini mushrooms come together, brightened by fresh herbs and a silky center that breaks into everything.

It’s dinner worthy yet somehow perfect for slow weekend mornings, a little messy, a little proud. I make it when I want Comfort Food that still feels thoughtful, or when I need a Brunch Recipes moment to impress without sweating it.

It’s honest, a little surprising, and always worth the extra five minutes.

Ingredients

• Polenta gives comforting carbs and fibre, creamy texture and mild corn flavor.
• Milk or cream adds richness, fat and protein, makes the polenta silkier.
• Parmesan brings salty umami, a little protein, and a deep savory finish.
• Spinach packs vitamins, iron and fibre, it brightens the bowl and wilts fast.
• Mushrooms add meaty umami, low calories, texture contrast and earthy notes.
• Poached eggs supply protein, silky yolk sauce, they make everything more comforting.
• Garlic and thyme lift savory layers, small calories but big flavor punch.
• Olive oil or butter gives crisping fat, extra mouthfeel and golden browning.

Ingredient Quantities

• 3/4 cup coarse polenta (cornmeal)
• 3 cups low sodium vegetable or chicken stock or water
• 1/2 cup whole milk or cream
• 2 tbsp unsalted butter
• 1/3 cup finely grated Parmesan cheese
• 1 tsp kosher salt plus more to taste
• 1/4 tsp freshly ground black pepper
• 6 oz baby spinach (about 4 to 6 cups packed)
• 1 tbsp olive oil for the spinach
• 1 garlic clove, minced
• 8 oz cremini or button mushrooms, wiped and sliced
• 1 tbsp cornstarch (or 1 tbsp flour) for extra crispiness
• 1 to 2 tbsp olive oil or butter for frying mushrooms
• 1/4 tsp salt and a pinch black pepper for mushrooms
• 1/2 tsp fresh thyme leaves or 1/4 tsp dried thyme
• 2 large eggs
• 1 tbsp white vinegar (optional, for poaching)
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped chives or sliced green onions
• 1 tsp lemon juice or a little lemon zest, optional
• Pinch red pepper flakes, optional

How to Make this

1. Prep everything first: measure 3/4 cup coarse polenta, 3 cups stock or water, 1/2 cup milk, grate 1/3 cup Parmesan, slice 8 oz mushrooms, mince 1 garlic clove, chop 2 tbsp parsley and 2 tbsp chives, have 2 large eggs ready and optional 1 tbsp white vinegar, lemon, red pepper flakes.

2. Crisp the mushrooms: toss sliced mushrooms with 1 tbsp cornstarch (or flour), 1/4 tsp salt, pinch black pepper. Heat 1 to 2 tbsp olive oil or butter in a skillet over medium high heat, don’t crowd the pan, fry until well browned and crispy (about 6 to 8 minutes), add 1/2 tsp fresh thyme (or 1/4 tsp dried) near the end, then remove mushrooms to a plate.

3. Bring 3 cups stock to a boil in a medium pot, slowly whisk in the polenta so no lumps, lower heat to a gentle simmer and cook, stirring often, about 20 to 25 minutes until thick and tender. Polenta splatters so watch it.

4. About halfway through the polenta, add 1/2 cup whole milk (or cream) and 2 tbsp unsalted butter so it gets creamy; finish by stirring in 1/3 cup finely grated Parmesan, 1 tsp kosher salt (taste and adjust) and 1/4 tsp freshly ground black pepper.

5. Wilt the spinach while polenta finishes: heat 1 tbsp olive oil in a skillet, sauté minced garlic 20 to 30 seconds till fragrant, add 6 oz baby spinach in batches, cook until wilted, season lightly; a little lemon juice or zest (about 1 tsp) brightens it up if you want.

6. Fold the wilted spinach into the finished polenta, taste and adjust salt and pepper. If it gets too thick as it cools, stir in a splash more milk or stock to loosen.

7. Poach the eggs: bring a wide shallow pan of water to a gentle simmer (not a rolling boil), add 1 tbsp white vinegar if using, stir to make a gentle whirlpool, crack eggs into small bowls then slip them into the water, poach about 3 to 4 minutes for runny yolks, remove with a slotted spoon and drain briefly on a paper towel.

8. Reheat mushrooms briefly in the skillet if needed to crisp them again for a minute or two.

9. Assemble bowls: divide the spinach polenta between two bowls, top with a pile of crispy mushrooms, place a poached egg on each bowl.

10. Finish with 2 tbsp chopped parsley and 2 tbsp chopped chives, sprinkle extra Parmesan, a pinch of red pepper flakes if you like heat, and a final grind of black pepper. Serve right away so the egg yolk runs into the polenta.

Equipment Needed

1. Medium pot (3 to 4 qt) for boiling the stock and cooking the polenta
2. Large skillet (10 to 12 in), nonstick or cast iron, for crisping mushrooms and wilting spinach
3. Wide shallow pan or shallow saucepan for poaching eggs
4. Whisk to slowly add the polenta and prevent lumps
5. Wooden spoon or heatproof spatula for stirring and folding in butter/cheese
6. Slotted spoon for lifting poached eggs and draining mushrooms
7. Measuring cups and spoons for polenta, milk, cornstarch, salt etc
8. Fine grater or microplane for the Parmesan
9. Small bowls (for cracking eggs into, holding cornstarch) plus a plate and paper towels for resting the mushrooms

FAQ

Poached Egg Bowl With Spinach Polenta + Crispy Mushrooms Recipe Substitutions and Variations

• Polenta (coarse cornmeal): corn grits or stone-ground grits, 1:1 swap; instant polenta (quick-cook), same amount but cut the cook time and stir less; masa harina for a nuttier, tortilla-like note, start with a bit less and add liquid as needed.
• Whole milk or cream: whole milk or half-and-half if you want it lighter; unsweetened oat or soy milk for a dairy-free version (use same volume); or plain low-sodium stock for a less creamy, more savory bowl.
• Parmesan cheese: Pecorino Romano for a saltier, tangier kick; Grana Padano for a milder, similar texture; nutritional yeast if you need a vegan, cheesy flavor (start with a tablespoon or two and taste).
• Poached eggs: soft-boiled eggs with runny yolks (peel and halve); sunny-side-up or over-easy fried eggs, same yolk effect; silken tofu (warm and seasoned with a little turmeric and salt) for a vegan option, won’t be runny but adds creaminess.

Pro Tips

1) Mushrooms get way better if you give them space and high heat. Dont crowd the pan, let them sit a bit so they brown, then shake or flip. Tossing them in a little cornstarch before frying helps extra crisp, and warming them up quick in a hot pan just before serving brings the crisp back.

2) Polenta texture is all about patience. Stir often and keep it at a gentle simmer so it cooks evenly, and add any cream or milk near the end. Mix the cheese in off the heat or the texture can turn grainy.

3) For perfect poached eggs use the freshest eggs you can find and simmer, not boil, the water. A splash of vinegar helps the whites set, and if you need to make them ahead poach until just set then cool in iced water, rewarm in warm water for 20 to 30 seconds when ready to serve.

4) If you want leftovers that still taste great, store components separately. Polenta firms up as it cools so reheat it with a little hot stock or milk to loosen, and keep mushrooms and greens apart so they dont go soggy.

5) Finishings make the dish pop so dont skip them. Taste for salt after you add cheese, add a squeeze of lemon or a little lemon zest for brightness, and a sprinkle of fresh herbs and pepper flakes right before serving gives contrast and freshness.

Poached Egg Bowl With Spinach Polenta + Crispy Mushrooms Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I paired a poached egg with spinach polenta, crispy mushrooms and herbs in a Polenta recipe that hides a clever time-saving trick.

Pin

Servings

2

servings

Calories

641

kcal

Equipment: 1. Medium pot (3 to 4 qt) for boiling the stock and cooking the polenta
2. Large skillet (10 to 12 in), nonstick or cast iron, for crisping mushrooms and wilting spinach
3. Wide shallow pan or shallow saucepan for poaching eggs
4. Whisk to slowly add the polenta and prevent lumps
5. Wooden spoon or heatproof spatula for stirring and folding in butter/cheese
6. Slotted spoon for lifting poached eggs and draining mushrooms
7. Measuring cups and spoons for polenta, milk, cornstarch, salt etc
8. Fine grater or microplane for the Parmesan
9. Small bowls (for cracking eggs into, holding cornstarch) plus a plate and paper towels for resting the mushrooms

Ingredients

• 3/4 cup coarse polenta (cornmeal)

• 3 cups low sodium vegetable or chicken stock or water

• 1/2 cup whole milk or cream

• 2 tbsp unsalted butter

• 1/3 cup finely grated Parmesan cheese

• 1 tsp kosher salt plus more to taste

• 1/4 tsp freshly ground black pepper

• 6 oz baby spinach (about 4 to 6 cups packed)

• 1 tbsp olive oil for the spinach

• 1 garlic clove, minced

• 8 oz cremini or button mushrooms, wiped and sliced

• 1 tbsp cornstarch (or 1 tbsp flour) for extra crispiness

• 1 to 2 tbsp olive oil or butter for frying mushrooms

• 1/4 tsp salt and a pinch black pepper for mushrooms

• 1/2 tsp fresh thyme leaves or 1/4 tsp dried thyme

• 2 large eggs

• 1 tbsp white vinegar (optional, for poaching)

• 2 tbsp chopped fresh parsley

• 2 tbsp chopped chives or sliced green onions

• 1 tsp lemon juice or a little lemon zest, optional

• Pinch red pepper flakes, optional

Directions

• Prep everything first: measure 3/4 cup coarse polenta, 3 cups stock or water, 1/2 cup milk, grate 1/3 cup Parmesan, slice 8 oz mushrooms, mince 1 garlic clove, chop 2 tbsp parsley and 2 tbsp chives, have 2 large eggs ready and optional 1 tbsp white vinegar, lemon, red pepper flakes.
• Crisp the mushrooms: toss sliced mushrooms with 1 tbsp cornstarch (or flour), 1/4 tsp salt, pinch black pepper. Heat 1 to 2 tbsp olive oil or butter in a skillet over medium high heat, don’t crowd the pan, fry until well browned and crispy (about 6 to 8 minutes), add 1/2 tsp fresh thyme (or 1/4 tsp dried) near the end, then remove mushrooms to a plate.
• Bring 3 cups stock to a boil in a medium pot, slowly whisk in the polenta so no lumps, lower heat to a gentle simmer and cook, stirring often, about 20 to 25 minutes until thick and tender. Polenta splatters so watch it.
• About halfway through the polenta, add 1/2 cup whole milk (or cream) and 2 tbsp unsalted butter so it gets creamy; finish by stirring in 1/3 cup finely grated Parmesan, 1 tsp kosher salt (taste and adjust) and 1/4 tsp freshly ground black pepper.
• Wilt the spinach while polenta finishes: heat 1 tbsp olive oil in a skillet, sauté minced garlic 20 to 30 seconds till fragrant, add 6 oz baby spinach in batches, cook until wilted, season lightly; a little lemon juice or zest (about 1 tsp) brightens it up if you want.
• Fold the wilted spinach into the finished polenta, taste and adjust salt and pepper. If it gets too thick as it cools, stir in a splash more milk or stock to loosen.
• Poach the eggs: bring a wide shallow pan of water to a gentle simmer (not a rolling boil), add 1 tbsp white vinegar if using, stir to make a gentle whirlpool, crack eggs into small bowls then slip them into the water, poach about 3 to 4 minutes for runny yolks, remove with a slotted spoon and drain briefly on a paper towel.
• Reheat mushrooms briefly in the skillet if needed to crisp them again for a minute or two.
• Assemble bowls: divide the spinach polenta between two bowls, top with a pile of crispy mushrooms, place a poached egg on each bowl.
• Finish with 2 tbsp chopped parsley and 2 tbsp chopped chives, sprinkle extra Parmesan, a pinch of red pepper flakes if you like heat, and a final grind of black pepper. Serve right away so the egg yolk runs into the polenta.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 783g
• Total number of serves: 2
• Calories: 641kcal
• Fat: 38.5g
• Saturated Fat: 14.8g
• Trans Fat: 0.15g
• Polyunsaturated: 3g
• Monounsaturated: 12.5g
• Cholesterol: 237mg
• Sodium: 800mg
• Potassium: 1415mg
• Carbohydrates: 59g
• Fiber: 6.2g
• Sugar: 5g
• Protein: 25g
• Vitamin A: 2750IU
• Vitamin C: 27mg
• Calcium: 310mg
• Iron: 3.6mg