Parmesan Breakfast Polenta with Eggs & Spinach

Ingredients

• ¾ cup coarse polenta
• 3 cups water or milk
• ½ cup grated parmesan
• 2 tbsp butter
• 2 Eggs (or 6 oz if using mushrooms or sausage)
• 3 cups Spinach
• 1 tbsp olive oil
• Salt and black pepper

Method

1. Whisk the polenta into salted simmering water in a steady stream to dodge lumps. Drop the heat to low and cook 20–25 minutes, stirring every few minutes, until thick and tender.
2. Beat in the parmesan and 1 tablespoon of butter; taste and season. It should pour lazily, like slow lava.
3. Meanwhile, cook the Eggs in the remaining butter over medium heat until deeply golden and cooked through, then wilt the Spinach in the same pan with the olive oil and a pinch of salt.
4. Pour the polenta into warm bowls, top with the Eggs and Spinach, and finish with black pepper and any pan butter.