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.
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.
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.
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.