Photo by Molly Bacon
Molly Bacon's Notes:
2 cups Whole Milk Ask a question about this ingredient
2 cups water Ask a question about this ingredient
1 teaspoon Kosher Salt Ask a question about this ingredient
1 tablespoon Extra Virgin Olive Oil Ask a question about this ingredient
14 ounces Canned Crushed Tomatoes Ask a question about this ingredient
1/2 Yellow Onion, chopped fine Ask a question about this ingredient
1 clove garlic Ask a question about this ingredient
1/2 teaspoon Pepper Ask a question about this ingredient
1 tablespoon Kosher Salt Ask a question about this ingredient
1 1/2 cup fresh baby spinich Ask a question about this ingredient
Bring the water, milk, and salt to a boil. Slowly whisk in Polenta, turn heat to low and continue whisking for 5 minutes, or until Polenta is smooth and creamy. Remove from heat and spread into 1" think layer pan to cool.
Ask a question about this stepPlace olive oil, onion and garlic in a sauce pan on medium high heat. Add tomatoes and leave on the heat to let it reduce. Once the sauce has thickened add spinach and leave on very low heat. Cut out circles of the cooled Polenta using a 4" round cutter. In a separate skillet, add 1 tablespoon olive oil, and heat over medium heat. Fry the circles of polenta until crispy. Then remove from pan, and in the same skillet, fry all four eggs separately with one pat of butter until the yolk is set but runny.
Ask a question about this stepTo assemble, cover the Polenta with desired amount of sauce, and top with the fried egg sunny side up.
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Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
Fried eggs make every good dish yummier!!