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Portobello Spinach Polenta Bowl

Yields4 ServingsCook Time30 mins

Delicious and easy-to-make, this polenta bowl combines spinach, portobello mushrooms, marinara sauce, poached eggs and feta cheese to produce a mouth-watering comfort food.

 1 cup roasted cornmeal
 3 cups vegetable broth
 1 cup cold water
 2 tbsp butter
 2 cloves garlic, minced
 8 oz portobello mushrooms
 ¼ tsp thyme
 5 oz fresh spinach
 1 cup marinara sauce
 2 oz feta cheese, crumbled
 ½ lb bacon, cooked and crumbled
 4 Nature's Yoke eggs
 salt and pepper to taste

In kettle, heat vegetable broth to boiling over medium-high heat on the stove. Combine cornmeal and cold water. Add to boiling vegetable broth. Stir to mix well, then bring to simmer. Simmer for 15-20 minutes, stirring occasionally, until very thick.


Chop mushrooms. In a skillet, melt butter and saute mushrooms and garlic. Season with thyme, salt and pepper.


Remove mushrooms; set aside and keep warm. In skillet, saute spinach until wilted.


In a separate kettle, heat marinara sauce.

To Poach Eggs:

Fill a saucepan about 2/3 full with water and bring to a boil.


Take the water down to a simmer. You should see bubbles coming up to the surface, but it won't be rolling.


Crack the egg into a small cup. Add 1 T. vinegar to the water (optional).


Ease the egg into the water. Cook for 4 minutes or until yoke is set and white is congealed. Remove from water with slotted spoon.

To Assemble Polenta Bowl:

Place polenta on bottom of bowl. Top with crumbled feta cheese and bacon, sauteed spinach and mushrooms, a spoonful of marinara sauce and one poached egg. Season bowl with salt and pepper.

Nutrition Facts

Servings 4