1-2tablespoonsextra virgin olive oil or unsalted butter
1cuppolenta, coarse grain
2large handfuls of spinach, ~2 loosely packed cups
1/2cupfreshly grated parmesan
Instructions
Preheat oven to 350 degrees.
In a medium dutch oven pot, combine water, oil/butter, coarse cornmeal, and salt. Place in oven, uncovered, for 35 minutes. At 20 minutes, stir.
Add in spinach and cover pot. Cook for an additional 5 or so minutes, until spinach is wilted. Stir to incorporate spinach into polenta.
Using the back of a spoon, create divets for eggs. Add eggs and bake, covered, until egg whites are no longer translucent but egg yolks are not fully cooked, about 7 minutes.