Italian Eggs over Spinach and Polenta

Cooking Light, 2005

Makes 4 servings

    16 ounces tube of polenta cut to 12 slices                     
    Cooking spray                                                  
    2 cups marinara sauce                                          
    6 ounces fresh baby spinach                                    
    4 lg. eggs                                                     
    1/2 cup shredded asiago cheese (2 oz)                          

Preheat broiler.

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

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. Make 4 indentations in top of spinach mixture using the hack of a wooden spoon. Break 1 egg into each indentation. Cover, reduce heat, and simmer 5 minutes or until eggs are desired degree of doneness. Sprinkle with cheese. Place 3 polenta slices on each of 4 plates, top each serving with one-fourth of spinach mixture and 1 egg.

CALORIES 264 (30% from fat); FAT 8.8g (sat 4g, mono 2.9g, poly 0.9g); PROTEIN 15 4g: CARB 29.4g: FIBER 2.9g CHOL 224mg IRON 3.2mg; SODIUM 780mg: CALC 238mg