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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Italian Eggs with Spinach over Polenta Recipe

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This recipe for Italian Eggs with Spinach over Polenta is from Circle of Serbian Sisters Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 16 oz. tube of polenta, cut into 12 slices
2 c. tomato-basil pasta sauce
6 oz. fresh baby spinach
4 eggs
1/2 c. Asiago cheese, grated
Directions:
Directions:
1) Preheat broiler. Arrange polenta slices on a baking sheet coated with cooking spray. Coat tops of polenta with cooking spray. Broil 3 minutes or until thoroughly heated.

2) While polenta heats, bring sauce to a simmer in a large nonstick skillet over medium-high heat. Stir in spinach; cover and cook for 1 minute or until spinach wilts.

3) Make 4 indentations in top of spinach mixture using the back of a wooden spoon. Break 1 egg into each indentation. Cover, reduce heat, and simmer 5 minutes or until eggs are done. Sprinkle with cheese.

4) Place 3 polenta slices on each of 4 plates; top each serving with one-fourth of spinach mixture and 1 egg. Season with salt and pepper.
Number Of Servings:
Number Of Servings:
4

 

 

 

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