Tomato-Sauce Poached Eggs Over Creamy Polenta With Wilted Spinach

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Tomato-Sauce Poached Eggs Over Creamy Polenta With Wilted Spinach calories by ingredient


Number of Servings: 4


    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.

    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.

    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.


Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user GUNMETALGREY.