These pesto polenta bowls with eggs and spinach are the perfect, cozy, vegetarian meal. Simple to prepare, this is one of our go-to healthy polenta recipes. Gluten-free.
- 1 cup dry polenta corn grits (see notes)
- 1/2 teaspoon salt, plus more to taste
- 1/2 cup dairy-free pesto
- 2 tablespoons extra virgin olive oil to thin, optional
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- big pinch of salt
- 1/4–1/2 teaspoon crushed red pepper flakes
- 1 lb (16-oz) baby spinach
- 8 eggs
- 8 sun-dried tomatoes, thinly sliced
- Make the polenta. Cook according to package instructions. In general, you want a ratio of 4:1 water to polenta and be sure to stir every 5 minutes or so until thick and creamy.
- Thin the dairy-free pesto. While the polenta is cooking, thin the pesto in a small bowl with a little bit of olive oil.
- Sauté the spinach. Heat 2 tablespoon of olive oil in a medium-sized pan over medium heat. Add the minced garlic, a pinch of salt, and crushed red pepper and cook until fragrant, about 1 minute. Add the baby spinach and cook, stirring frequently, turning down the heat if needed. Once wilted, set the spinach aside and wipe out the pan.
- Make the eggs. Add a bit more olive oil to the pan and cook the eggs sunny-side up or any style you prefer.
- Assemble the bowls. Divide the cooked polenta between four bowls (or follow storage and reheating instructions in the post). Top each bowl with a swirl of pesto, 1/4th of the cooked spinach, and two of the cooked eggs. Garnish with a couple of sun-dried tomato slices.
I recommend staying away from pre-cooked polenta or instant (aka quick-cooking) polenta because it tends to have less flavor. Instead, look for cornmeal, corn grits, or polenta that’s been medium or coarsely ground. Be aware that the package might not even say “polenta,” which is totally fine as long as the only ingredient is corn. My favorite? Bob’s Red Mill Organic Corn Grits.
Keywords: healthy polenta, pesto polenta, easy polenta recipe