Ingredients:

  • 4 cups (950ml) Vegetable Broth, low sodium
  • 1 cup (170g) Coarse Ground Polenta (or Cornmeal)
  • 2 tablespoons Unsalted Butter
  • 1/4 cup (50ml) Grated Parmesan Cheese, plus more for serving
  • Salt and Black Pepper to taste
  • 1 tablespoon Olive Oil
  • 2 cloves Garlic, minced
  • 10 oz (283g) Fresh Spinach, washed and roughly chopped
  • Pinch of Nutmeg
  • Salt and Black Pepper to taste
  • 1 tablespoon Olive Oil
  • 1/2 Yellow Onion, finely chopped
  • 1 clove Garlic, minced
  • 1 (14.5 oz/411g) can Diced Tomatoes, undrained
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Dried Basil
  • Salt and Black Pepper to taste
  • Pinch of Sugar (optional, to balance acidity)
  • 2 large Eggs
  • 1 tablespoon White Vinegar
  • Salt and Pepper to taste

Instructions:

  1. Prepare the Tomato Sauce: Sauté onion and garlic in olive oil. Add diced tomatoes, oregano, basil, salt, pepper, and sugar (if using). Simmer.
  2. Cook the Polenta: Bring broth to a boil, then whisk in polenta. Reduce heat and simmer, stirring frequently, until thickened. Stir in butter and parmesan. Season with salt and pepper.
  3. Wilt the Spinach: Sauté garlic in olive oil. Add spinach and cook until wilted. Season with nutmeg, salt, and pepper.
  4. Poach the Eggs: Bring water and vinegar to a simmer. Create a whirlpool and gently crack each egg into the center. Cook until the whites are set and the yolks are still runny. Remove with a slotted spoon.
  5. Assemble: Spoon polenta into bowls. Top with spinach, then tomato sauce, and finally a poached egg. Garnish with extra parmesan cheese.