Polenta, Sauteed Spinach and Eggs

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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

  1. 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 minutes, or until the grits are soft. They shouldn’t be crunchy. As the polenta thickens, stir it well, scraping sides of the pot so it doesn’t stick. Add 2 butter and whisk vigorously to incorporate and dissolve any lumps. Remove from heat. 
  2. While the polenta cooks, heat 1 Tbsp butter or oil in a skillet on medium heat. Add the chopped onion and cook until onion has softened and begins to brown. Add a little salt and pepper to taste. Add the chopped spinach and saute for a minute or two, until wilted. Make little pockets in the greens and onion and crack an egg into each pocket and cover the skillet with a lid until the eggs are done to your liking. Serve the eggs and greens on top of bowls filled with the polenta. Top with freshly-grated Parmesan and enjoy warm.
Recipe adapted from Kitchen Vignettes

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