Spinach with polenta and fried egg

Name: Spinach with polenta and fried egg - Elisaveta B.
Ingredients: 200; 300 g boiled spinach; drained 2 cloves of garlic 1 tablespoon of oil 1 tablespoon of flour salt 200; 300 ml milk. POLENTA: 2 cups of 250 ml water 1 cup of 250 ml cornmeal salt

Savory - Spinach with polenta and fried egg by Elisaveta B. - Recipia

I have made spinach with polenta and fried eggs many times, especially when I need a simple and nutritious meal. I like that the ingredients are easy to find and the whole process is very clear, with no complicated steps. There is no need for special equipment, just a frying pan and a small pot for the polenta. It works well for lunch or dinner, especially if you don’t want to spend a lot of time in the kitchen but want something filling. Quick Info Total time: about 40 minutes Preparation time: 10-15 minutes Cooking time: 25-30 minutes Servings: 2-3 Difficulty: easy Recipe type: quick main dish, everyday Ingredients For spinach: - 200-300 g spinach (cooked and drained) - 2 cloves of garlic - 1 tablespoon oil - 1 tablespoon flour - salt, to taste - 200-300 ml milk For polenta: - 2 cups (250 ml each) water - 1 cup (250 ml) cornmeal - salt For serving: - fried eggs (one for each serving) Preparation method 1. The cooked spinach should be drained before use. Then chop it finely with a knife. 2. In a small pot, heat a tablespoon of oil. Add the crushed garlic and sauté for 10-15 seconds, just enough to release the aroma without burning it. 3. Sprinkle in the flour and mix well, letting it sit for 20-30 seconds to blend with the oil. 4. Add the chopped spinach to the pot and mix. 5. Gradually pour in the milk, stirring constantly to avoid lumps. Add milk until the mixture reaches a fairly soft consistency, a little more liquid at first, as it will thicken while cooking. 6. Let it simmer on low heat for 20-25 minutes, stirring occasionally. At the end, add salt to taste. 7. During this time, you can start the polenta. Boil salted water in a small pot. 8. When the water is boiling, sprinkle in the cornmeal gradually, stirring constantly with a whisk or wooden spoon to avoid lumps. 9. Cook on low heat, stirring often, until the polenta thickens and starts to pull away from the sides of the pot. This takes about 10-15 minutes. 10. For the fried eggs, cook them one by one in a frying pan, to your liking, with a soft or harder yolk. 11. Serve everything hot: a portion of spinach next to the polenta, topped with a fried egg or alongside. Why I make this recipe often I prepare it because it doesn't require many ingredients and is suitable when you want something easy to digest, with few steps to follow. I like that the polenta is filling, and the combination with the fried egg provides quick protein. It can be adapted based on what you have on hand. Tips and variations Tips - If you have fresh spinach, blanch it for 1-2 minutes in boiling water, then drain it well before chopping. - The garlic should not be sautéed too much, or it will become bitter. - To make the spinach smoother, you can blend it with an immersion blender after adding the milk. Substitutions - Milk can be replaced with plant-based milk (if you need it to be dairy-free), although the taste and texture will change slightly. - Wheat flour can be replaced with gluten-free flour if needed. Variations - You can also use frozen spinach, just make sure to drain it well after thawing. - Eggs can also be poached or soft-boiled if you prefer. - The polenta can be made softer or firmer, according to taste. Serving ideas - It goes well with pickles or a fresh tomato salad if it's in season. - You can sprinkle a little pepper or paprika on top of the spinach for extra flavor. Frequently asked questions 1. Can I use frozen spinach? Yes, thaw it and drain it well before chopping and adding to the recipe. 2. Can I make the polenta darker? If you want, you can use whole grain cornmeal, but the texture will be a bit more rustic. 3. Can I make the spinach without flour? Yes, but it will be more liquid. The flour helps to thicken it, but if you can't use it, try cooking it a little longer to reduce the liquid. 4. Can it be made without the fried egg? The recipe can also be served with just spinach and polenta if you want a completely vegetarian dish. 5. Can I add other spices? You can add pepper, nutmeg, or chopped herbs according to your preferences, but traditionally it's just with salt and garlic. Nutritional values Approximately, for one serving: Calories: 250-350 kcal (with fried egg) Protein: 10-13 g Carbohydrates: 30-40 g Fats: 10-15 g These values may vary depending on the exact weight, type of milk, and number of eggs used. It is a balanced meal, with plenty of fiber from spinach and cornmeal and a good protein intake from the egg. Storage and reheating The spinach with milk can be stored in the refrigerator for a maximum of 24 hours in closed containers. I do not recommend reheating it multiple times, as it changes its texture. The polenta can also be stored in the refrigerator and reheated in a steamer or frying pan, but it is best consumed fresh. The fried eggs are made only at serving time.

Spinach with polenta and fried egg

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