Polenta with Spinach and Eggs

1 1/4 cups cornmeal
1/2 tsp salt
4 c water or broth (broth really improves the flavor)
parmesan cheese, to taste (freshly grated recommended)
several handfuls of fresh spinach, washed and stems removed
salt
4 eggs
2 tsp water
salsa (optional)

Prepare the polenta: place the cornmeal and salt in a medium saucepan, then gradually whisk in the water or broth. Bring to a boil, then reduce heat to medium and cook for 15 minutes, stirring frequently, until the cornmeal is very thick. Spray a 3 quart casserole dish with cooking spray and spread the polenta evenly in the dish. Sprinkle with the parmesan and put in the refrigerator to set for about one hour.

In the meantime, chop the spinach and put it in a medium saucepan with a little salt. Cook, covered, over medium to low heat until tender and wilted (this will only take a few minutes, and you need not add water if it is freshly washed - the water that clings to the leaves is plenty). Remove from heat, drain, and set aside.

Fry the eggs. I prefer this method ("poached" fried eggs): Warm a small amount of canola oil in a nonstick skillet over medium heat. Put the eggs in the skillet and cook until the edges turn white, then add a scant 2 tsp of water, cover tightly, and cook to desired doneness (do not flip).

Finally, assemble the dish. Remove the casserole from the fridge and spread the spinach evenly over the polenta and cheese. Cut into four pieces, and top each piece with an egg. Top with salsa if desired. You could also use avocado, freshly ground pepper, marinara sauce etc.

Makes 4 generous servings.

Harry LOVED this, and as a bonus, he was excited to use the freshly harvested spinach from the yard-en.