#spinachpolenta

There is creamy spinach polenta, perfectly poached eggs, and crispy garlic mushrooms in this delicious and hearty salad. This tasty dish gets a boost of color and flavor from the fresh herbs.

Ingredients: 2 cups water. 1 cup polenta. 2 cups fresh spinach, chopped. 4 large eggs. 8 oz mushrooms, thinly sliced. 2 tablespoons olive oil. 2 cloves garlic, minced. 2 tablespoons fresh herbs such as parsley and chives, chopped. Salt and pepper to taste.

Instructions: Bring 2 cups of water to a boil in a saucepan. Slowly whisk in 1 cup of polenta while stirring all the time to keep the mixture from clumping. Turn down the heat, cover, and let the polenta simmer for 15 to 20 minutes, or until it is creamy and cooked all the way through. After adding the chopped spinach, cook for another two to three minutes, until the spinach is wilted. Add pepper and salt to taste. Poach the eggs while the polenta is cooking. Add some vinegar to a large pot of water and bring it to a slow boil. Carefully crack each egg into a small bowl, then carefully add them to the water that is just starting to boil. Poach the eggs for three to four minutes, or until the whites are set but the yolks are still eggy. Take the poached eggs out of the water with a slotted spoon and let them drain on a paper towel. Put 2 tablespoons of olive oil in a different pan and heat it over medium-high heat. Mix in the mushrooms and garlic that has been chopped up. It will take about 5 to 7 minutes of cooking until the mushrooms are crispy and golden brown. Add salt and pepper to the mushrooms as needed. Spread the spinach polenta out on four plates. Now you can put the salad together. Put a poached egg and a lot of crispy mushrooms on top of each plate. Add fresh herbs to the top of every salad. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

A hearty and flavorful stew featuring braised black beans, served over creamy cheesy spinach polenta and garnished with crispy fried shallots. A delicious and satisfying vegetarian dish!

Ingredients: 1 cup black beans, soaked overnight. 1 onion, finely chopped. 2 cloves garlic, minced. 1 carrot, diced. 1 celery stalk, chopped. 1 can 14 oz diced tomatoes. 4 cups vegetable broth. 1 teaspoon cumin powder. 1 teaspoon paprika. Salt and pepper to taste. 2 cups cornmeal. 4 cups water. 1 cup shredded cheddar cheese. 2 cups fresh spinach, chopped. 4 shallots, thinly sliced. Oil for frying.

Instructions: In a large pot, saut the chopped onion and minced garlic until fragrant. Add the soaked black beans, diced carrot, and chopped celery to the pot. Stir well. Pour in the vegetable broth and add diced tomatoes, cumin powder, paprika, salt, and pepper. Bring to a simmer and let it cook for 1.5 to 2 hours until beans are tender. Meanwhile, in a separate pot, bring water to a boil. Gradually whisk in the cornmeal, stirring continuously to avoid lumps. Reduce heat and simmer the polenta, stirring in shredded cheddar cheese and chopped spinach until the mixture thickens. In a pan, heat oil for frying. Add thinly sliced shallots and fry until golden brown and crispy. Remove and drain on paper towels. Serve the braised black bean stew over the cheesy spinach polenta, topped with fried shallots. Enjoy!

Prep Time: 20 minutes

Cook Time: 120 minutes