Cheesy Polenta and Spinach Baked Eggs

Preheat the oven to 375ºF.

Add the polenta and water to a pot, bring to a simmer, lower the heat and stir frequently for approximately 10 minutes or until the polenta has absorbed the water. Remove from the heat and stir in the butter, milk and about half of the cheese. Season to taste.

Divide the polenta into two 10-ounce ramekins. Add half the spinach to each and top with 1 ounce of cheese each. Either cover and refrigerate until the morning or crack an egg into each dish. Season with salt and pepper, cover gently with aluminum foil and bake for approximately 30 minutes or until the egg has set. Note that the foil will help the yolk to not overcook until the white has set. Sprinkle on the remainder of the cheese and serve warm.