I had a bit of leftover creamy parmesan polenta and I thought it might be tasty with a poached egg on top. I formed the polenta into a patty and cooked it in a bit of olive oil until it was warm on the inside and crisp on the outside. I served some sautéed veggies on top of the polenta cake along with a poached egg and a bit of parmesan. It was AMAZING. I loved every single bite. I’ve always heard eggs and polenta are wonderful together and now I know it’s true. I’ll be making this breakfast again!
Form the leftover polenta into a medium sized patty. Season both sides with some sea salt and freshly cracked pepper, to taste. Heat 1 1/2 teaspoons of the olive oil in a skillet over medium high heat. Add the polenta cake to the pan and cook until crisp and golden, about 3-4 minutes each side.
While the polenta is cooking, add the remaining 1 1/2 teaspoons of olive oil to a skillet over medium heat. Add the red onion and tomatoes then cook, stirring occasionally, for 4-5 minutes. Add the spinach then season with sea salt and freshly cracked pepper, to taste. Cook the spinach for 1 minute, stirring occasionally.
While the polenta and vegetables are cooking, combine 1 1/2 inches of water and 1 teaspoon of white vinegar in a wide medium sized saucepan and bring to a simmer.
Break 1 egg into a small bowl. 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 egg into the water. Cover and turn stove off. Poach until whites are firm and yolks are still runny, 3 minutes and 45 seconds. Remove the egg using a slotted spoon and drain a bit over the pan.
Remove the polenta from the skillet and place on a plate. Spoon the sautéed veggies on top followed by a poached egg and parmesan cheese. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy!