gluten free | vegetarian | nut free | soy free

30 minutes or less

What You’ll Need:

For the polenta:

1 c filtered water

½ c polenta

½ tsp sea salt

Black pepper to taste

1 Tbsp grass fed butter

4oz c shredded parmesan

1 pint mushrooms, any variety, sliced

1 (5-7oz) bag baby spinach

½ Tbsp grass-fed butter

2 eggs

Combine ingredients for polenta (except for cheese!) in a saucepan over medium heat or in a rice cooker.. Cook, according to package instructions.

Meanwhile, sauté mushrooms in a large frying pan in ½ Tbsp butter until cooked through. Add spinach & stir until wilted. Transfer cooked veggies to a plate.

Using the same pan, prepare eggs over easy. Melt remaining ½ Tbsp butter. Crack eggs into pan. When

whites are cooked through, flip and turn off heat.

Serve polenta with veggies, top with 1 fried egg.

Serves 2.