Course: Breakfast Cuisine: Italian
Ingredients
- Polenta able to be found boxed or within a tube in the refrigerated produce section
- 2 cups Fat-Free Tomato-Basil Pasta Sauce
- 6 oz Package of Baby Spinach
- 4 Eggs Large
- 1/2 cup Asiago Cheese Shredded
- Borsari Original Seasoning
Instructions
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Depending on the type of Polenta you have picked up you will either start by placing Polenta slices from the tube on a cooking spray coated baking tray for about 3 minutes or follow the directions of the boxed Polenta to create your base. We have personally chosen the boxed Polenta to create a layered bowl for the dish.
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While cooking the Polenta, bring your Tomato-Basil Pasta Sauce to a simmer in a large nonstick pan.
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Once simmering, stir in your package of Baby-Spinach and combine it with the sauce. Cover and cook for approx. 1-2 minutes or until the spinach wilts.
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Create 4 indentations on top of the spinach mix and break 1 egg into each. Cover, reduce the heat, and allow the mix to simmer an additional 5 minutes or until the eggs are to your satisfaction.
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Place your Polenta at the base of bowl creating a flat top, place your Egg-Spinach-Sauce mixture on top of the Polenta and season with Borsari Original Seasoning