Cheesy Polenta And Spinach Baked Eggs

• 6 Tablespoons Polenta
• 1-1/2 cup Water
• 1 Tablespoon Butter
• 1/2 cups Milk
• 6 ounces, weight Grated Smoked Gouda Cheese, Dividied
• 1/2 cups Cooked Spinach (frozen Is Fine, Thaw And Ring Dry)
• 2 whole Eggs
• Salt And Pepper, to taste

1. Preheat the oven to 375u0b0F.
2. Add the polenta and water to a pot, bring to a simmer, lower the heat and stir frequently for approximately 10 minutes or until the polenta has absorbed the water. Remove from the heat and stir in the butter, milk and about half of the cheese. Season to taste.
3. Divide the polenta into two 10-ounce ramekins. Add half the spinach to each and top with 1 ounce of cheese each. Either cover and refrigerate until the morning or crack an egg into each dish. Season with salt and pepper, cover gently with aluminum foil and bake for approximately 30 minutes or until the egg has set. Note that the foil will help the yolk to not overcook until the white has set. Sprinkle on the remainder of the cheese and serve warm.

polenta, water, butter, milk, gouda cheese, is, eggs, salt

Taken from tastykitchen.com/recipes/breakfastbrunch/cheesy-polenta-and-spinach-baked-eggs/ (may not work)