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Tips to win over any veggie skeptic: Spinach and cheese is a comforting combo, and roasted tomatoes are naturally sweet.

Alana Chernila
Source: Parents Magazine

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Credit: Jennifer Causey

Recipe Summary

active:
40 mins
total:
40 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper. Arrange tomatoes on the baking sheet, cut side up. Sprinkle with 1/4 tsp. salt, and drizzle with 2 Tbs. oil. Roast until tomatoes begin to collapse, 35 to 40 minutes.

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  • While tomatoes cook, bring water and 3/4 tsp. salt to a boil in a saucepan over high heat. Whisk in polenta. Cover pan, reduce heat to medium-low, and cook, stirring often, until polenta loses its graininess, about 30 minutes. Stir in cheese. Fold in spinach in batches, allowing each batch to begin to wilt before adding the next batch. Continue to cook until spinach is fully cooked, 3 to 5 minutes total. Season with pepper to taste.

  • Heat remaining 2 Tbs. oil in a skillet over medium. Crack eggs into skillet, and sprinkle with 1/4 tsp. pepper and remaining 1/4 tsp. salt. Cover and cook until eggs reach desired doneness, 2 to 4 minutes.

  • Divide polenta mixture among four bowls. Top each serving with 1 egg and about 1/4 cup roasted tomatoes.

Nutrition Facts

504 calories; fat 22g; saturated fat 6g; carbohydrates 62g; insoluble fiber 9g; sugars 4g; protein 17g; sodium 772mg; calcium 99mg; iron 4mg.
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