Savory Breakfast Polenta with Eggs, Sautéed Onions, and Spinach
Ingredients
- 1 cup whole milk (or milk of your choice)
- 1 cup water, or more if needed
- 1/2 tsp salt
- 1 tsp butter
- 1/2 cup instant polenta
- 2 tbsp Parmesan cheese
- 1 onion, sliced into thin rounds
- 1 tsp extra virgin olive oil
- handful spinach, stems removed
- 1 clove garlic, minced
- 1/2 tsp balsamic vinegar
- 2 eggs
- salt and pepper, to taste
Instructions
- Bring milk, water, salt, and butter to a boil, stirring often so milk doesn’t scald.
- On a low heat, add polenta, stirring continuously. Add more water depending on desired creaminess. Take off heat and add Parmesan cheese.
- Heat olive oil in a skillet. Add onions and sauté for about 3 minutes or until soft. Add spinach. Cook until spinach is wilted. Add garlic and balsamic vinegar. Mix well. Remove spinach and onions with a slotted spoon or tongs. Fry eggs in remaining liquid. Add salt and pepper to taste.
- Spread half of polenta on a plate. Spoon on half of spinach/egg mixture and then top with an egg. Repeat on other plate.
Nutrition
Calories: 365kcalCarbohydrates: 44gProtein: 15gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 185mgSodium: 803mgPotassium: 369mgFiber: 2gSugar: 9gVitamin A: 623IUVitamin C: 5mgCalcium: 243mgIron: 1mg
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