Italian Herb Scrambled Eggs with Crispy Polenta & Sautéed Spinach

Ingredients

• 6 whole large eggs, room temperature for fluffier scramble
• 1 cup polenta (cornmeal), whole grain, instant or regular
• 3 cups vegetable broth, low-sodium
• 3 cups fresh spinach, packed, roughly chopped
• 3/4 cup canned white beans, drained and rinsed
• 4 tablespoons extra virgin olive oil, divided
• 3 whole garlic cloves, minced
• 2 tablespoons fresh basil, finely chopped
• 1 teaspoon fresh oregano, dried oregano if fresh unavailable
• 3 tablespoons Parmesan cheese, finely grated
• 1/2 teaspoon sea salt, to taste
• 1/4 teaspoon black pepper, freshly ground
• 1/4 teaspoon red pepper flakes, optional, for heat

Instructions

1. 1

   Bring vegetable broth to a boil in a medium saucepan. Slowly whisk in polenta while stirring constantly to prevent lumps. Reduce heat to low and cook for 8-10 minutes, stirring frequently, until thick and creamy.

2. 2

   Pour cooked polenta onto a parchment-lined baking sheet, spreading to about 1/2-inch thickness. Let cool for 15-20 minutes at room temperature, then refrigerate for at least 15 minutes until completely firm.