Italian Eggs with Polenta

Cook and Prep Time: 25 minutes
Serve: 4

1 18-ounce tube plain prepared polenta, cut into 12 slices
olive oil cooking spray
2 cups spaghetti sauce with mushrooms
6 ounces fresh spinach
4 large eggs
1/2 cup Asiago cheese, shredded


1. Preheat the broiler.


2. Arrange polenta slices on a baking sheet coated with with cooking spray. Coat tops of  polenta with cooking spray. Broil 3 minutes or until thoroughly heated.


3. While polenta heats, bring sauce to a simmer in a large nonstick skillet over medium-high heat. Stir in spinach;  cover and cook for 1 minute or until spinach wilts. Stir to combine.


4. Make indentations ( one for each egg) in top of spinach mixture using the back of a spoon. Break 1 egg into each indentation. Cover, reduce heat, and simmer for 5 minutes or until eggs are desired degree of doneness. Sprinkle with cheese.


5. Place polenta slices on each individual plate; top each with 1/4 of spinach mixture and one egg. Serve immediately. Enjoy!