Thayer in the Kitchen

This is a breakfast recipe using the lovely spinach that we got in our first box  from our new farm My Fine Homestead. I love easy recipes that incorporate vegetables in courses other than lunch (which we typically don't eat) or dinner. My husband, Arthur, is a big fan of polenta and will happily eat it for any meal. If you try this dish, I hope you will find it as satisfying a breakfast as we did. Ingredients Polenta: 5 cups water or stock (I used a combination) 1 cup polenta 2 Tbsp oil (or butter) 1 tsp salt Greens & Eggs: 1 medium onion, chopped 1 bunch of spinach, chopped (or other greens like Swiss chard or baby kale) 2 - 4 eggs 1 Tbsp butter or oil Salt and pepper to taste Freshly grated Parmesan  Directions To make the polenta, pour the water into a pot, add the salt and bring the water to a boil. Slowly pour in the polenta while whisking well. Bring the polenta to a simmer on low heat, stirring often, cooking gently for around 30 to 45 min...