gluten free, vegetarian, dairy free, nut free
What You’ll Need:
For the polenta*:
1 c filtered water
½ c dry polenta
½ tsp sea salt
Black pepper to taste
1 Tbsp butter
1/3 c shredded parmesan
1 large tomato, cubed
2 ears of corn, kernels cut from the cob OR 1 can corn, drained
1 8-ish ounce bag baby spinach
4 eggs
1 additional Tbsp butter
Combine ingredients for polenta (except for cheese!) in a saucepan over medium heat. Bring a boil then reduce to a simmer, stirring often, for about 5 minutes, stirring often. Remove from heat. Stir in parmesan, cover & set aside.
Then, toss together corn & tomatoes in a medium bowl & set aside.
Combine spinach with an inch or so of water in a large frying pan. Turn on high heat & stir to wilt. Drain in the sink, and you guessed it, set aside!