Ingredients
6 cups water
2 cups instant polenta
1 stick unsalted butter, cut into cubes
1 cup grated parmesan
salt & pepper
1 cup grated gruyere
6 slices ham
2-3 tbs olive oil
3 leeks, cleaned thoroughly & thinly sliced
2 cups baby spinach
6 large eggs
Preparation
Place the water in a saucepan over high heat and bring to a boil. Slowly whisk in the polenta and cook while stirring constantly for 2-3 minutes or until thickened. Remove from the heat and stir in butter, parmesan and season with salt and pepper. Pour half the polenta on a lightly greased 12×8.5″ half sheet pan and spread evenly. Cover with slices of ham and gruyere cheese and then spread remaining polenta over top evenly. Refrigerate 1 hour or overnight.
Heat 2 tablespoons olive oil in a sauté pan over medium heat and add leeks. Cook slowly until tender, about 8-10 minutes, adding 1 more tablespoon of oil if needed. Add spinach and toss until just wilted. Season with salt and pepper to taste.
Cut polenta into 6 large squares and trim the edges evenly. Then cut each square into 2 rectangles. Heat a non-stick sauté pan or cast iron griddle over medium high heat. Cook the polenta for 4-6 minutes per side or until golden brown on top and cheese has melted. Serve with a scoop of sauted leeks and spinach and top with an egg your favorite way.
