Baked Cheesy Spinach Polenta with Eggs

Let's do brunch.

Something that looks fancy but is easy to make.

Also something with eggs and cheese and spinach and bacon, because, well, it's brunch!

First we'll boil some water. While you're waiting for the water to boil you can chop up a couple handfuls of fresh spinach. Our brunch includes lots of iron.

Also while you're waiting, you can make the bacon, which is not necessary but highly recommended.  My favorite method to cook bacon is in the microwave.  No splattery mess and the bacon comes out extra crisp.

. 

Once the water is off to a rolling boil, add the polenta. You'll want to hang out by the stove and stir it every few minutes until it's thick and creamy. (Probably about 10-15 minutes) 

Add a little butter, spinach and cheese. For some tang, add goat cheese. For a salty bite, add fresh parmesan. For old fashioned goodness, add some good sharp cheddar. No wrong choices here. 

Pour the cheesy polenta into four ramekins. Use the back of a spoon to make a small indentation in each one. Carefully crack an egg into the indentation in each ramekin. You're a pro!

Egg lovers listen carefully. I know some people are crazy about runny yolks. I don't happen to be one of those people but I'm looking out for you're interests. You'll want to bake these ramekins for 10 minutes, then tent each one with aluminum foil for the last 5 minutes of cooking. This should cook the egg whites but leave the centers runny. Others who like their yolks firm should add another 3-5 minutes of cooking time with the foil covers. 

Optional fun things to add: hot sauce, red pepper flakes, BACON.

Serve with some fresh fruit and biscuits and you're done!

The bacon may also be used as a spoon. Eat at your own risk. 

Baked Cheesy Spinach Polenta with Eggs

Ingredients:

1 cup polenta

3 cups water

1 tsp salt

1/2 tablespoon butter

1/2 cup cheese (cheddar or Parmesean) or 2 ounces goat cheese

3 cups fresh spinach, chopped

4 large eggs

Directions: 

Preheat oven to 375.  Spray 4 ramekins with non-stick cooking spray. 

Bring water to boil.  Add salt and polenta. Cook for 10-15 minutes, stirring frequently, until creamy. 

Remove from heat and add butter, cheese and spinach. 

Pour polenta mixture into 4 ramekins. Use the back of a spoon to make an indentation in each ramekin. 

Crack an egg into the indentation. 

Place the four ramekins on a cookie sheet. Bake at 375 for 10 minutes.  After 10 minutes, remove from oven and cover each ramekin with aluminum foil.  

For runny yolks, cook for an additional 5 minutes. For firmer yolks, cook an additional 8-10 minutes. 

Optional Toppings: 

bacon

red pepper flakes

hot sauce 

Friends, thank you so much for your support of my trip to Panama. I had an amazing time and am still processing everything that happened. For now, here are a few thoughts, in no particular order.

We take so much for granted. So much.

Children are the same everywhere.

Law students have very strong opinions, which they like to share loudly and often. They're also brilliant, kind and passionate, and I'm so lucky to have met some great ones on this trip.

 Spades is the best card game in the whole world.

Nothing helps you bond quickly with a group of people like sharing all your personal space, commiserating over a lack of running water and painfully loud snoring by bunkmates, and celebrating each other's bowel movements.

As much as we complain about our overly regulated, litigious society, there are many benefits, like our programs and protection for people with disabilities.

Travel makes us better humans. Upon traveling to a new, different, and perhaps challenging place, our first reaction is fear. I don't like this. This is scary and I want to go home where things are familiar and safe.   But if we stick it out long enough, we discover that we can do it. We discover that the sphere we lived in was smaller and more sheltered than we knew, that the world is a beautiful and fascinating place, and that we have a great capacity to grow and adapt and love.