Tomato-Sauce Poached Eggs Over Creamy Polenta With Wilted Spinach

Name: Tomato-Sauce Poached Eggs Over Creamy Polenta With Wilted Spinach Recipe
Yield: 4
Ingredients: Spinach:; 2 large handfuls fresh spinach; 2 tablespoons olive oil; 2 cloves garlic (thinly sliced); salt & pepper to taste; Heat oil and garlic in a large frying pan. Once the oil stats to shimmer remove the pan from the heat and toss the spinach with the hot oil and garlic. Finish with salt and pepper.; Polenta:; 4 cups milk; 2 Not Chick'n bouillon cubes; 1 cup dry polenta (or grits); 3 cloves garlic minced; 2 tablespoons chopped fresh parsley; 2 tablespoons olive oil; 2 tablespoons white balsamic vinegar; salt & pepper to taste; Bring milk and bouillon cubes to a slow boil. Stir in the rest of the ingredients and make sure there are no lumps. Simmer uncovered for 40 minutes and stir it every few minutes.; Eggs:; 4 eggs; 2 cups good-quality tomato sauce; salt & pepper; Bring sauce to a low simmer in a large frying pan. Crack eggs directly into the sauce. Allow eggs to cook for about 10 minutes or until the white has set. To serve spoon tons of creamy polenta onto the center of the plate; follow with the tomato sauce and then the eggs. Garnish the dish with chopped parsley and freshly-grated parmesan. Serve with a side of wilted spinach.

Number of Servings: 4

Ingredients

Spinach:2 large handfuls fresh spinach2 tablespoons olive oil2 cloves garlic (thinly sliced)salt & pepper to tasteHeat oil and garlic in a large frying pan. Once the oil stats to shimmer, remove the pan from the heat and toss the spinach with the hot oil and garlic. Finish with salt and pepper.Polenta:4 cups milk2 Not Chick'n bouillon cubes1 cup dry polenta (or grits)3 cloves garlic, minced2 tablespoons chopped fresh parsley2 tablespoons olive oil2 tablespoons white balsamic vinegarsalt & pepper to tasteBring milk and bouillon cubes to a slow boil. Stir in the rest of the ingredients, and make sure there are no lumps. Simmer uncovered for 40 minutes and stir it every few minutes.Eggs:4 eggs2 cups good-quality tomato saucesalt & pepperBring sauce to a low simmer in a large frying pan. Crack eggs directly into the sauce. Allow eggs to cook for about 10 minutes or until the white has set. To serve, spoon tons of creamy polenta onto the center of the plate; follow with the tomato sauce and then the eggs. Garnish the dish with chopped parsley and freshly-grated parmesan. Serve with a side of wilted spinach.

Directions

Serving Size:�4

Number of Servings: 4

Recipe submitted by SparkPeople user GUNMETALGREY.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 392.9
Total Fat: 17.3 g
Cholesterol: 189.9 mg
Sodium: 851.7 mg
Total Carbs: 47.5 g
Dietary Fiber: 2.2 g
Protein: 19.8 g

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