Recipe: Italian Eggs with Spinach Marinara over Polenta

I could eat breakfast anytime of the day – french toast, poached eggs, cereal, pancakes, waffles etc. There really is no time of day or night where these don’t taste good to me. Egg dishes are one of those typically kept for breakfast but it’s substantial enough for a savory dinner too. I found another polenta recipe with eggs that I really like – Italian Eggs with Marinara and Spinach over Polenta. I can literally use the same ingredients I already have for my other polenta recipes with the addition of spinach and eggs – both easy ingredients to keep on hand.

My favorite way to make eggs is to poach them because of all the creamy egg yolk. If you don’t like your eggs soft, all you need to do is cook it twice as long. Another option, after cooking the eggs softly, place the entire mixture over the pan of polenta and back into the oven for 3 minutes – sprinkle the cheese at the last minute.

Recipe Adapted From: CookingLight.com
Yield: 4 Servings
Time: Total 15 minutes
Ingredients:
1 (16-ounce) tube of polenta, cut into 12 slices
Cooking spray
2 cups tomato-basil pasta sauce
1 (6-ounce) package fresh baby spinach
4 large eggs
1/2 cup (2 ounces) shredded Asiago cheese

1. Preheat broiler.

2. Arrange polenta slices on a baking sheet coated with cooking spray. Coat tops of polenta with cooking spray. Broil 3 minutes or until thoroughly heated.

3. While polenta heats, bring sauce to a simmer in a large nonstick skillet over medium-high heat. Stir in spinach; cover and cook for 1 minute or until spinach wilts. Stir to combine. Make 4 indentations in top of spinach mixture using the back of a wooden spoon. Break 1 egg into each indentation. Cover, reduce heat, and simmer 5 minutes or until eggs are desired degree of doneness. Sprinkle with cheese.

4. Place 3 polenta slices on each of 4 plates; top each serving with one-fourth of spinach mixture and 1 egg.

Let me know what you think or if you have any recommendations. Click here to see more recipes.