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Sweet Potato Polenta With A Poached Egg, Sweet Red Peppers, Red Onions, Spinach & Parmesan Shavings
"Sweet Potato Polenta with a Poached Egg, Sweet Red Peppers, Red Onions, Spinach & Parmesan Shavings."
-- @lorindabreeze

Recipe Intro From lorindabreeze

This recipe was featured in our Gluten Free Weekly Meal Plan Newsletter - Looking for dinner ideas? Sign up here!

Put an egg on it… a basic rule of delicious cooking and another food pairing that will never disappoint.


4 servings

2 cups of milk
2 cups of broth
1 teas. of salt
1 cup of polenta
2 TB. of butter
1/2 - 2/3 cup of grated parmesan cheese
1 sweet potato chopped in small pieces

1 - 2 small sweet red peppers chopped
2-3 small baby red onions thinly sliced
1 cup of spinach leaves fresh thyme sprigs
4 eggs

To make:
Bring the liquids and the salt to a brisk boil in a sauce pan over medium high heat.
Pour the polenta in slowly, whisking as you do. Continue cooking on low for 30 minutes, stirring every 5 - 10 minutes.
Slice the sweet potato into small pieces and simmer in water until tender. Mash with a fork until smooth. Cover and set aside.
Saute the other chopped vegetables in a few TB. of olive oil until golden. (Add the spinach at the very end).
Cover and set aside.
Grate 1/2 - 2/3 cup of parmesan and set aside.
Poach your eggs (one per person) and set aside in a bowl of warm water.

To assemble:
Add the mashed sweet potato and the grated cheese into the polenta and stir until smooth. (reserve a bit of the cheese to add on top)
Pour the polenta into serving bowls and arrange the sauteed vegetables on top.
Add the extra cheese, the poached egg & some fresh thyme to each bowl.
Season with salt and fresh pepper to taste. Serve & enjoy!