Q: Sweet readers! I’ve been working on a recipe for Parmesan Polenta with Spinach and a Fried Egg the past few days, but can’t get it right. It’s driving me crazy.
The polenta seems dry and needs more flavor, the spinach is giving off a weird aftertaste, and the whole thing begs for more textural variety. Can you make some suggestions to improve the situation? (Note: Not this situation.)
A: Here’s the recipe, portioned for one person:
1/4 skim milk
1/2 cup water
2 tablespoons parmesan
1/2 teaspoon olive oil, divided
1 small clove garlic, minced
1/4 teaspoon red pepper flakes
2 ounces fresh spinach, stemmed and torn into bite-sized pieces
1/2 teaspoon unsalted butter
Kosher salt and freshly ground black pepper
1) In a small pot, combine the polenta, milk, and water. Cook over medium heat, stirring frequently, until all liquid is absorbed. Stir in parmesan until melted. Salt and pepper to taste. Pour into a bowl.
2) In a medium nonstick skillet, heat 1/2 teaspoon olive oil over medium-high heat. Add garlic and red pepper flakes and saute until fragrant, 30 to 60 seconds. Add spinach. Saute 1 or 2 minutes, stirring frequently. Add a little water. Cover and steam until wilted, 5 or 6 minutes, stirring occasionally. Place on top of polenta.
3) In the same pan or a small nonstick pan, melt butter over high heat. Crack egg into pan. Add 1/2 tablespoon water. Cover and steam until yolk develops a slight milky film. Kill heat. Place on spinach/polenta. Sprinkle with parmesan, salt, and pepper to taste. Serve.
Seriously, I’ll take anything you got. Plus? If your suggestion works out, it’ll be part of Monday’s recipe, and you’ll get the huge, honkin’ credit! (I know, I know: money would be nicer.)
The comment section/weird spinach is awaiting your words.
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