Fried Egg and Polenta Stacks with Pesto and Spinach

This tasty lunch came about because I have been wanting to eat healthier lunches. I have been trying to get in more dark greens and I really thought this combination would be fantastic. It was. It came together really quickly too. First I sauteed the spinach and divided it between 2 plates. Then I fried 2 eggs in a very minimal amount of butter. I put one on each plate of spinach and then I sliced my polenta and warmed it in the same pan, I used for the spinach and eggs and melted a little cheese on top. Simple as can be. I topped each stack with a little dollop of pesto and enjoyed a healthy lunch and I was nice enough to share the other stack with a very lucky family member.

Fried Egg and Polenta Stacks with Pesto and Spinach by Mary Ann

serves 2

1 bag baby spinach

fresh lemon juice

garlic powder

2 eggs

2 tsp butter

1 log polenta

shredded cheese ( I used an Italian blend)

2 tsp pesto

Heat an electric skillet to medium high. Spray with cooking spray. Add spinach. Season with a little lemon juice, garlic powder, salt and pepper. Saute until wilted and divide between 2 plates.

Melt the butter in the same skillet you used for the spinach and add 1 one to each spot of butter. When egg is cooked enough to turn, then turn it over and cook until the yolk is how you like it (Cooked through for me!) Season with a little pepper and place 1 fried egg on each plate of spinach.

Slice polenta into 1/2-inch slices and cook in same pan you used for the eggs. Cook for a few minutes on each side, until browned. When the polenta is on the 2nd side, sprinkle cheese on top and let it melt.

Place polenta slice on top of egg.

Top each polenta slice with a tsp or so of pesto.

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