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Polenta Cake Topped with Sautéed Tomatoes, Spinach, and a Poached Egg

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 1
Course: Breakfast
Cuisine: Italian

Ingredients

  • ½ cup leftover polenta formed into a patty
  • Sea Salt and Freshly Cracked Pepper to taste
  • 1 tbsp + 2 tsp olive oil divided
  • 2 tbsp red onion diced
  • Handful of grape tomatoes
  • 1 cup of baby spinach
  • 1 egg
  • 1 tsp white vinegar
  • parmesan shredded

Instructions

    Cup of Yum
  1. Form the leftover polenta into a medium-sized patty. Season both sides with some sea salt and freshly cracked pepper, to taste.
  2. Heat 1 tablespoon of the olive oil in a small skillet over medium-high heat. Add the polenta cake to the pan and cook until crisp and golden, about 6-7 minutes on each side.
  3. While the polenta is cooking, add the remaining 2 teaspoons of olive oil to a skillet over medium heat. Add the red onion and tomatoes then cook, stirring occasionally, for 4-5 minutes.
  4. Add the spinach then season with sea salt and freshly cracked pepper, to taste. Cook the spinach for 1 minute, stirring occasionally.
  5. While the polenta and vegetables are cooking, combine 1 1/2 inches of water and 1 teaspoon of white vinegar in a wide small saucepan and bring to a simmer.
  6. Break 1 egg into a small bowl.
  7. Once the water is at a simmer, stir the water with the bottom of your slotted spoon clockwise to make a swirling motion in the water. Quickly and carefully slide the egg into the water.
  8. Cover and turn the stove off. Poach until whites are firm and yolks are still runny, 3 minutes and 45 seconds.
  9. Remove the egg using a slotted spoon and drain a bit over the pan.
  10. Remove the polenta from the skillet and place it on a plate. Spoon the sautéed veggies on top followed by a poached egg and parmesan cheese.
  11. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.