Portobello Spinach Polenta Bowl

Portobello Spinach Polenta Bowl

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.
Cook Time 30 mins
Total Time 30 mins
Servings 4


  • 1 cup roasted cornmeal
  • 3 cup vegetable broth
  • 1 cup cold water
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 8 oz portobello mushrooms
  • 1/4 tsp thyme
  • 5 oz fresh spinach
  • 1 cup marinara sauce
  • 2 oz feta cheese, crumbled
  • 1/2 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.
Keyword polenta, polenta bowl, portobello mushrooms, portobello spinach, portobello spinach polenta bowl, spinach

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Nature's Yoke - Free-Range Eggs