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

I had a bit of leftover creamy parmesan polenta and I thought it might be tasty with a poached egg on top, so I made this polenta cake topped with sautéed tomatoes, spinach, and a poached egg recipe for breakfast. It was a delicious breakfast and I loved every single bite. I’ve always heard eggs and polenta are wonderful together and now I know it’s true.

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

Ingredients:

• 1/2 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

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

Form the leftover polenta into a medium-sized patty. Season both sides with some sea salt and freshly cracked pepper, to taste. Heat 1 tablespoon 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 6-7 minutes on each side.

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. 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 the egg into the water. Cover and turn the 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 it 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.