I love eggs. I have 15 chickens, so it’s a good thing I do. But one thing I’ve learned is that eggs make a delicious and hearty meal at any time of the day. My Italian eggs and polenta combines the mild flavors of poached eggs and smooth polenta with a flavorful sauce.
This is an easy one-pan meal that can be put together in minutes. It’s light enough for lunch and also perfect for a summer dinner. This dish is full of healthy ingredients, but the flavor combination in this dish is even better. It’s a tasty way to enjoy eggs other than at breakfast.
Belle’s Italian Eggs and Polenta
1 (16-ounce) tube of polenta, cut into 12 slices
2 cups pasta sauce
1 (6-ounce) package fresh baby spinach
4 large eggs
1/2 cup shredded parmesan cheese
In a large fry pan, heat the oil. Fry the polenta slices on both sides until browned. Remove to a plate and keep warm.
In the same fry pan, heat the pasta sauce over medium high. Stir in the spinach and cook until wilted. Make 4 indentations in top of spinach mixture using the back of a spoon. Break one egg into each indentation.
Cover the pan and reduce heat to simmer. Cook for about 4 minutes. Sprinkle each egg with the cheese. Divide the polenta slices onto four plates. Spoon one egg and one quarter of the sauce and spinach on top.
Brenda Stanley is the mother of five children, including two sets of twins and a grandmother of eight. She is a cookbook author and novelist. For more recipes and information, visit her website www.brendastanleybooks.com.