An Italian breakfast dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 40 min

Organic sourcing

Spinach and kale are often on the Dirty Dozen list due to pesticide residue, making them important to buy organic. Eggs can vary in quality, so organic is preferable for ethical and health reasons.

Ingredients

• 1 cup polenta
• 4 cups water
• 1 tsp sea salt, plus more to taste
• 2 tbsp extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• 200 g leafy greens (e.g., spinach or kale), chopped
• 1 tbsp lemon juice
• 4 eggs
• 1/4 cup grated Parmesan cheese
• to taste freshly ground black pepper

Method

1. In a medium pot, bring the water to a boil. Stir in the polenta and 1 tsp of sea salt. Reduce the heat to low and cook, stirring often, until thick and creamy, about 30 minutes.
2. While the polenta cooks, heat 1 tbsp of olive oil in a pan over medium heat. Sauté the garlic until fragrant.
3. Add the leafy greens to the pan and cook until wilted. Season with salt and lemon juice, then remove from heat.
4. Fill a separate pot with water and bring it to a gentle boil. Carefully add the eggs, cooking for 6-7 minutes for a soft-boiled yolk.
5. Drain the eggs and cool slightly in cold water. Peel them carefully.
6. Once the polenta is done, stir in the Parmesan cheese and remaining olive oil. Adjust seasoning with salt and pepper.
7. Serve the polenta in bowls topped with greens and a soft-boiled egg. Sprinkle additional Parmesan if desired.

Notes

• Substitute spinach with chard for a different flavor.
• Make polenta ahead and reheat with a little water before serving.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Italian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.