• 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.