- 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
A delicious egg dish that isn’t for breakfast
Tales of the Dinner Belle
By Brenda Stanley
I love eggs. I have fifteen 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.