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Italian Eggs over polenta

1 tube of polenta (or make your own with fatfree chicken broth 3 cups and 1 cup corn meal) pour in PAM sprayed baking dish, let cool and cut) CUT in 12 slices

2 cups fat free tomato sauce of choice
1 6 oz baby spinach
4 large eggs
1/2 cup asiago or parm cheese

Preheat oven to broiler
arrange polenta slices on baking sheet coated with baking spray
broil slices for 3 minutes until warm
While that heats, bring sauce to a simmer, stir in spinach cover and cook for a minute or so until spinach wilts. Stir sauce and make 4 indentations on tosauce and break a egg in each. Cover and simmer for 5 minutes
sprinkle with cheese
place 3 pieces of polenta on a plate and spoon on 1/4 of sauce mixture with one egg on polenta YUMMY
You can also make it mexican and use salsa and cheddar cheese with the eggs