Savory Breakfast Polenta with Eggs and Spinach
A hearty and savory breakfast dish featuring creamy polenta topped with perfectly cooked eggs and sautéed spinach. This nutritious meal is packed with flavor and perfect for starting your day right!
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Ingredients
Yields 4 servings
- (1 cup) cornmeal
- (4 cups) water
- (1 tsp) salt
- (2 tbsp) olive oil
- (2 cloves) garlic, minced
- (4 cups) fresh spinach
- (4) large eggs
- (1/2 cups) grated parmesan cheese
- (1/2 tsp) black pepper
- (1/2 tsp) red pepper flakes (optional)
Instructions
- 1
In a large saucepan, bring (4) cups water and (1) tsp salt to a boil.
- 2
Gradually whisk in (1) cup cornmeal, stirring continuously to prevent lumps.
- 3
Reduce heat to low and cook for about (1 5) minutes, stirring frequently until the polenta thickens. Remove from heat and stir in (1 /2) cup grated parmesan cheese, mixing until smooth.
- 4
In a skillet, heat (2 tbsp) olive oil over medium heat. Add (2) cloves minced garlic and sauté until fragrant, about (1) minute.
- 5
Add (4) cups fresh spinach to the skillet, cooking until wilted, about (3) minutes. Season with (1 /2) tsp black pepper and (1 /4) tsp red pepper flakes, if using. Stir to combine and remove from heat.
- 6
In another pot, bring water to a gentle simmer. Crack (4) large eggs into the simmering water and poach for about (3 -4) minutes until the whites are set but the yolks remain soft. Remove with a slotted spoon and drain.
- 7
To serve, divide the creamy polenta among (4) plates, top each with sautéed spinach and a poached egg. Sprinkle with extra parmesan if desired.
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