Eggs Florentine with Polenta

I love polenta in all its glory...just made with butter and cheese, mixed a la "Michy's" with bacon, truffle oil and a poached egg...or crispy in the oven. This is just another way to eat it. You'll need:

2 Organic (but of course) eggs
2 servings polenta, cooked and flavored your way (I added chopped crispy bacon)
1 bunch of spinach, rinsed, chopped, stems removed or do yourself a favor and use a box of frozen chopped spinach
3 cloves of garlic chopped
3 tbsp olive oil
3 oz goat cheese, parmesan or cheese of your choice
salt and pepper to taste

Preheat oven to 400. Butter two small ramekins (little souffle or oven proof bowls)

Make polenta (instant of course) according to package directions. I use milk instead of water. Use spices of your choice. Divide the cooked polenta between two ramekins .

In a medium pan, heat oil, add chopped garlic and saute until fragrant. Add spinach, season liberally with salt and pepper. Saute until leaves are wilted and cooked, 2-3 minutes.

Layer cheese over polenta, follow with spinach. Make a little nest on the spinach and crack an egg and slide it on top of the spinach. Sprinkle the egg with a little salt and a little more cheese.

Bake in preheated over until egg whites are just set. Check for done-ness at 15 minutes to be safe Mine were ready at exactly 15 minutes. Remove from oven (carefully cause its hot) and serve immediately. I ate it with a spoon:-) I think you'll like this. Let me know.