Although this recipe was originally for a breakfast dish, eggs over spinach and polenta makes a great, easy weeknight meal that you can whip up with stuff you have on hand. I’m so glad a friend introduced me to this meal — I know it’s going to become a staple around here. Plus, poached eggs are totally hot right now. Seems like they’re popping up everywhere!
I used some of my own frozen, homemade tomato sauce. Nice if you have it, but canned works just fine, too. I made a couple of batches of tomato sauce this year, since we had a bunch of tomatoes that needed to be used.
It wasn’t quite the haul I’ve made in years past, when I bought flats of tomatoes and spent a weekend canning, but I’ll take what I can get.
I did happen upon a good trick, thanks to my resourceful husband, though, and I immediately felt dumb for not figuring it out earlier. Rather than going through the traditional rigmarole of cutting an “x” in the bottom of each tomato, blanching them, plunging them into an ice bath, and then peeling by hand, cutting them in half, and removing the stem and seeds, I used a food mill. I simply chopped each tomato in half, removed the seeds, and then ran them through the food mill.
Then I simmered them down with a little olive oil and garlic, and voila, tomato sauce, ready for canning or freezing! Since I didn’t make massive amounts this year, I just froze it in 2-cup portions in ziploc freezer bags, which makes it easy to thaw in warm water.
In any case, whether with fresh tomato sauce or not, this is a keeper.
Eggs over Spinach and Polenta
Adapted from this recipe
1 (16-ounce) tube of polenta,* cut into 12 slices
olive oil or cooking spray**
2 cups tomato sauce
1 (6-ounce) package fresh baby spinach
4 large eggs
1/2 cup shredded parmesan or asiago cheese
Preheat broiler. 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.
While polenta heats, bring sauce to a simmer in a large nonstick skillet over medium-high heat. Stir in spinach; cover and cook briefly until spinach wilts. Stir to combine. Make four indentations in top of spinach mixture using the back of a spoon. Break one egg into each indentation. Cover, reduce heat, and simmer five minutes or until eggs are desired degree of doneness. Sprinkle with cheese.
Divide polenta slices between two plates, and top each with half of the spinach mixture and two of the eggs.***
*I like to use quinoa polenta for a little extra protein and texture.
**I just used olive oil in my Misto.
***The original recipe says this makes four servings, but for dinner, I think two eggs is a more appropriate serving size. You may not use all of the polenta slices, but they make a great baby dinner, too!