Italian Eggs over Spinach and Polenta

Italian Eggs over Spinach and Polenta
Photo by Randy Mayor

Ingredients

  • 4 large eggs
  • 1 (16-ounce) tube of polenta, cut into 12 slices
  • 1 (6-ounce) package fresh baby spinach
  • 2 cups fat-free tomato-basil pasta sauce
  • ½ cup (2 ounces) shredded Asiago cheese
  • Cooking spray

Preheat broiler. 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...

View full recipe at My Recipes

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