- 1 (16-ounce) tube of polenta, cut into 12 slices (or soft polenta, made by combining 1 cup polenta with 2 cups boiling water, stir occasionally until water is absorbed & polenta is fluffy)
- Cooking spray
- 2 cups fat-free tomato-basil pasta sauce
- 1 (6-ounce) package fresh baby spinach
- 4 large eggs
- 1/2 cup (2 ounces) shredded Asiago cheese
Arrange polenta slices on a baking sheet coated with cooking spray. Coat tops of polenta with cooking spray. Broil 3 minutes or until thoroughly heated.
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.