Parmesan Polenta with Poached Egg and Spinach
Recipe type: Main
Cuisine: Italian
Serves: 4
Healthy, easy weeknight dinner your whole family will love! Recipe adapted from
  • 1 cup instant polenta
  • 5 cups water
  • 6 cups baby spinach
  • ½ cup Parmesan, grated
  • ½ cup sliced cherry tomatoes
  • 2 slices prosciutto
  • 8 eggs
  • Parsley
  • Salt & Pepper
  1. Preheat oven to 350F. Place prosciutto on a parchment paper lined baking sheet. Bake for 12-15 minutes until crisp. Once cooked set aside.
  2. In a medium sized pot, bring 5 cups of water to a boil. Once boiling, whisk in polenta in a steady stream. Then turn the heat off, add the spinach, and cover with a lid to keep warm.
  3. In a large saucepan, boil about 4 cups water; reduce to a simmer. Swirl water with a spoon, then add eggs (cook 2 eggs at a time depending on the size of your pot). Cook until whites are set and yolks are runny, about 4 minutes. Remove with a slotted spoon; drain.
  4. To assemble, stir the spinach and polenta adding in ¼ cup of Parmesan and season with salt and pepper as necessary. Divide the polenta spinach mixture between 4 bowls, then top with cherry tomatoes. Place two eggs in each bowl on top of polenta, then sprinkle with crumbled crisp prosciutto, remaining parmesan and fresh parsley.
Recipe by Un Assaggio of Food, Wine, & Marriage at