Poached Eggs on Spinach and Polenta

Preheat oven to 300 degrees F. Slice Polenta into twelve 1/2 inch slices. Fill a wide saucepan with 2 inches of water and add vinegar. Bring water and vinegar to a simmer on medium/high heat. Heat half of the oil in a non stick frying pan over medium/high heat. Add polenta in batches and cook until crispy on the outside and soft in the middle, approximately 2-3 minutes a side. Place on a plate and keep warm in the oven. Reduce heat to medium and add the remaining oil to the frying pan. Saute mushrooms until tender, about 2 minutes. Add the spinach and 1 tablespoon of water, stir until wilted and add salt and pepper to taste. Keep warm in pan. Crack an egg in a small dish and slip it into the simmering water. Repeat with the remaining eggs. Poach eggs about three minutes or until the white is set. With a slotted spoon, remove eggs from water and set on a paper towel to drain. Place two or three polenta rounds on a plate and layer one slice of cheese, the spinach/mushroom mixture and top with one or two eggs. Sprinkle with salt and pepper and top with a little grated cheese.