Spinach works well with this, but you could use kale or Swiss chard too or even broccoli or another green vegetable. Pancetta or bacon sprinkled on top is a nice touch if you don't mind adding meat.
Ingredients
4-1/2 cups broth or water (or a combination of each)
1-1/2 cup polenta
Salt and pepper
1/4 cup grated parmesan
3 Tbl. olive oil (divided)
Pinch of red pepper flakes
1 bag of spinach
4 eggs
Instructions
Bring broth to a boil then stir in the polenta. Bring to a simmer and stir frequently until it gets soft and thick, about 15-20 minutes. Stir in the salt, pepper and parmesan cheese and keep it warm over a low burner.
While the polenta is cooking, heat 1 Tbl. olive oil in a skillet. Add the pinch of red pepper flakes and the spinach and cook until it's wilted.
In another skillet heat 2 Tbl. olive oil and fry the eggs. When they're cooked to your liking put some polenta on each plate and slide the egg on top. Serve with the spinach along the side. Garnish with more salt and pepper if needed and sprinkle on more parmesan if you'd like.
NOTE:
A few pieces of bacon goes nicely with this. Or you can fry up some pancetta in the same skillet as the egg and sprinkle that on top.
Comments