On the Table: Monday

We tried a new recipe for dinner tonight. Success! I love being able to move recipes over to my "Sense of Accomplishment" board on pinterest. 


Italian Eggs over Spinach and Polenta 

• 1 (16-ounce) tube of polenta, cut into 12 slices
• Cooking spray or olive oil 
• 2 cups  tomato-basil pasta sauce 
• 1 (6-ounce) package fresh baby spinach 
• 4 large eggs 
• 1/2 cup (2 ounces) shredded Asiago cheese

Cooking Instructions:

1. Preheat oven to temperature on polenta package.
2. Arrange polenta slices on a baking sheet coated with cooking spray. Coat tops of polenta with cooking spray. Bake 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. Make 4 indentations in top of spinach mixture using the back 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.