Polenta toast with creamed spinach and fried egg

Healthy toast that can be eaten even by those who adhere to a gluten-free diet: they are made from polenta, that is, corn grits. And if you complement such toasts with an unusual sauce and delicate feta cheese, you will get a complete and beautiful dish.

1. Calories
   180,53 kcal
2. Protein
   5,68 gram
3. Fat
   10,48 gram
4. Carbohydrates
   15,82 gram
5. ~ Time
   50 Min
6. Pepper
7. Complexity

Products per 2 serving:

1. Butter

   ---

   
   20 g
2. Chicken egg

   ---

   
   1 piece = 60 g
3. Spinach

   ---

   
   60 g
4. Maslin

   ---

   
   20 g
5. Onions

   ---

   
   20 g
6. Cream 30% fat
   100 g
7. Wostershire sauce

   ---

   
   5 g
8. Basil

   ---

   
   3 g
9. Young semi-hard Parmesan cheese
   35 g
10. Olive oil

    ---

    
    8 g
11. Corn grits
    200 g
12. Parmesan

    ---

    
    50 g
13. Water

    ---

    
    400 g
14. Garlic

    ---

    
    3 g
15. Salt

    ---

    
    4 g
16. Dried oregano (oregano)

    ---

    
    optional
17. Dried rosemary

    ---

    
    optional

Steps:

1. 
   Prepare all ingredients. Grate the cheese.
2. 
   Add melted butter, onion and garlic to a saucepan and heat until onion is translucent. Add the cereal and stir until it becomes buttery and crumbly. Pour in water and brew the cereal until it becomes a thick porridge. Add Parmesan and continue stirring.
3. 
   Line a baking pan or baking sheet with parchment paper and spread the polenta in an even layer. Smooth the surface and sprinkle with olive oil. Bake in the oven on the top grill until golden brown, then cool and cut into toast. You can also warm the toast in a frying pan before using it.
4. 
   Cut the onion into small cubes, wash the spinach well and dry. Cut the olives in half lengthwise. Heat the pan and add 10 g butter. Once it's melted and sizzling, add two polenta toasts and lightly fry them on both sides.
5. 
   Place butter and onion in the same heated frying pan, fry for a minute, add olives and spinach. Cook, stirring for a minute or two, until the spinach begins to wilt, then add the cream, Parmesan cheese and Worcestershire sauce and bring to a gentle simmer. Remove from heat and add salt and chopped basil.
6. 
   Prepare the fried egg.
7. 
   Place creamed spinach on a plate, then two crispy polenta toasts and top with one fried egg.