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4 eggssw
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4 Spinach cubes
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4 tablespoons of grated Parmesan cheese
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smoked paprika
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pepper
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Heat one liter of salted water for the polenta in a saucepan. At the same time, put a second pot on the fire for the eggs.
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Place the spinach cubes covered with a drizzle of water and a pinch of salt in a saucepan and cook them quickly. When ready, drain them if necessary and then season with one-two tablespoons of oil and pepper.
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Pour the polenta into like a rainfall a moment before the water comes to a boil, working with a whisk. Lower the heat slightly and cook, stirring often. Usually it takes about 8 minutes. Add more water if it becomes too solid.
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Cook the poached eggs one at a time. If you are not very practical, alternatively simmer the eggs for 4 minutes, then cool them immediately under running water and gently shell them. The yolk must remain very soft.
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Divide the polenta into 4 plates or single-portion pans, place the spinach on top, then the eggs and finish with the Parmesan and a sprinkling of paprika. Season with a drizzle of oil to taste.
