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!