Parmesan Polenta with Spinach and Soft Eggs

Soft parmesan polenta, wilted spinach and an egg with a yolk that runs into everything and becomes the sauce. Breakfast or dinner — the bowl does not mind which.

Serves 225 minutes veggiegentlegluten-freequick

• ✓Eggs bring complete protein and the soft yolk that sauces the bowl.
• ✓Wilted spinach brings folate and iron to the bowl.
• ✓Polenta is ground corn — naturally gluten-free.

Free PDF: The Fresh Breakfast Week — the matching mini-plan

Ingredients

• •¾ cup / 120 g quick-cooking polenta
• •3 cups / 750 ml water or light stock
• •½ cup / 50 g grated parmesan
• •2 tbsp olive oil
• •5 oz / 140 g baby spinach
• •2–4 eggs
• •salt and black pepper

Method

1. Bring the water to a boil with a big pinch of salt; whisk in the polenta in a steady stream. Cook per the packet, whisking often, until thick and smooth.
2. Meanwhile wilt the spinach in 1 tbsp of the oil with a pinch of salt; press off the extra liquid.
3. Poach the eggs 3 minutes, or soft-boil 6½ — either way, the yolk stays loose.
4. Stir the parmesan and remaining oil into the polenta. Taste — polenta wants more salt than seems reasonable.
5. Bowls: polenta, spinach, egg on top, black pepper over everything.

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.