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1
Bring 1 cup of water to boil and 1/8 teaspoon of salt to boil in a small sauce pan.
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2
Stir 1/4 cup of cold water into the cornmeal so that it will form a paste; this helps prevent lumps in the polenta.
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3
Whisk the cornmeal into the boiling water and reduce heat to a low simmer.
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4
Add basil and continue to stir cornmeal occasionally for 15 minutes; if the polenta gets too thick, add more water.
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5
In another pan, simmer 4 cups of water and white vinegar for poaching eggs.
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6
Once the water reaches a simmer, carefully break eggs into water on at a time, spooning water in the eggs to help them form and retain their shape.
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7
Depending on how you like your yolks, cook 3 to 5 minutes.
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8
In a separate pan, begin to saute the onions and garlic in the olive oil for about 2 minutes.
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9
Add the mushrooms and continue to cook another 2 minutes.
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10
Wring the excess water from the thawed spinach and add to the onions, garlic and mushrooms.
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11
Cook and additional 4-5 minutes.
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12
Add spaghetti sauce and balsamic vinegar until sauce is heated through.
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13
Season with salt and pepper to taste.
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14
To assemble the dish, spoon the polenta onto 2 serving plates, top with the spinach mushroom sauce, and 2 eggs.
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15
Garnish with Parmesan cheese.
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16
Enjoy!
