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Polenta-Veggie Stacks

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    Everyday Food, September 2012
    • Yield Serves 4
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    Ingredients

    • 8 slices bacon
    • 1/2 package prepared polenta
    • 4 chopped plum tomatoes
    • 2 cups baby spinach
    • 8 eggs
    • Salt and pepper

    Directions

    1. Cook bacon until crisp in a nonstick skillet. Slice polenta into 8 rounds. In 2 teaspoons bacon fat, cook polenta until crisp. Saute tomatoes until collapsed, then add spinach and wilt. Poach eggs. Top polenta with bacon, tomato mixture, and eggs; season with salt and pepper.

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