Italian Eggs over Spinach and Polenta

Name: Italian Eggs over Spinach and Polenta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 57 grams 1/2 cup shredded Asiago cheese; 170 grams package fresh baby spinach; 4 larges eggs; 454 grams polenta, cut into 12 slices; 473 milliliters fat-free tomato-basil pasta sauce

You can never have too many main course recipes, so give Italian Eggs over Spinach and Polentan A mixture of asiago cheese, baby spinach, tomato-basil pasta sauce, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the polenta you could follow this main course with the Lemon Polenta Cookies as a dessert. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a gluten free, fodmap friendly, and vegetarian diet.

Instructions

Preheat broiler.

Equipment you will use

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.

Ingredients you will need

Cooking Spray

Polenta

Equipment you will use

Baking Sheet

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. Stir to combine. 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 desired degree of doneness.

Ingredients you will need

Polenta

Spinach

Sauce

Egg

Equipment you will use

Wooden Spoon

Frying Pan

Sprinkle with cheese.

Ingredients you will need

Cheese

Place 3 polenta slices on each of 4 plates; top each serving with one-fourth of spinach mixture and 1 egg.

Ingredients you will need

Polenta

Spinach

Egg

Equipment

Ingredients

Servings:

57grams

1/2 cup shredded Asiago cheese 170grams

package fresh baby spinach 4larges

eggs 454grams

polenta, cut into 12 slices 473milliliters

fat-free tomato-basil pasta sauce

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Tenuta di Nozzole La Forra Chianti Classico Riserva. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 34 dollars per bottle.