#Polenta with Egg and Spinach

20250623 #breakfastdiary 1430, 20°C/clear, 20 min/exercise (M) Italian corn porridge, polenta, is done in just 5-10 minutes of boiling water. You can pair it with whatever vegetable you like, quickly cooked, which makes it perfect for a mentally busy Monday morning like today, where the start of a new week crosses paths with the end of a month. About 250kcal per serving, #polenta with egg and spinach

1 cup polenta, 5g butter, 1 egg, a little spinach, 2T parmesan cheese, salt, pepper, olive oil

1. In a pot, combine 1 cup polenta, 2 cups boiling water, salt, and pepper, mix evenly, add a knob of butter, cover, and let sit for about 10 minutes. 2. Heat olive oil in a pan, fry an egg, season with salt and pepper, and blanch a little spinach. 3. Spoon the polenta into a bowl and add the parmesan cheese, egg, spinach, and a little more olive oil.