Crispy Ham & Cheese Breakfast Polenta

• 6 cups water
• 2 cups instant polenta
• 1 stick unsalted butter, cut into cubes
• 1 cup grated parmesan
• salt & pepper
• 1 cup grated gruyere
• 6 slices ham
• 2-3 tbs olive oil
• 3 leeks, cleaned thoroughly & thinly sliced
• 2 cups baby spinach
• 6 large eggs

1. Place the water in a saucepan over high heat and bring to a boil. Slowly whisk in the polenta and cook while stirring constantly for 2-3 minutes or until thickened. Remove from the heat and stir in butter, parmesan and season with salt and pepper. Pour half the polenta on a lightly greased 12x8.5" half sheet pan and spread evenly. Cover with slices of ham and gruyere cheese and then spread remaining polenta over top evenly. Refrigerate 1 hour or overnight.
2. Heat 2 tablespoons olive oil in a saute pan over medium heat and add leeks. Cook slowly until tender, about 8-10 minutes, adding 1 more tablespoon of oil if needed. Add spinach and toss until just wilted. Season with salt and pepper to taste.
3. Cut polenta into 6 large squares and trim the edges evenly. Then cut each square into 2 rectangles. Heat a non-stick saute pan or cast iron griddle over medium high heat. Cook the polenta for 4-6 minutes per side or until golden brown on top and cheese has melted. Serve with a scoop of sauted leeks and spinach and top with an egg your favorite way.

water, instant polenta, unsalted butter, parmesan, salt, grated gruyere, ham, olive oil, leeks, baby spinach, eggs

Taken from www.epicurious.com/recipes/member/views/crispy-ham-cheese-breakfast-polenta-50034403 (may not work)