Home > Recipes > Meal > Breakfast > Eggs Florentine w/ Crispy Polenta Squares

Eggs Florentine w/ Crispy Polenta Squares

Lactose-free | Gluten-free

Successfully poaching an egg can take some practice, well at least in my case it did. To get it just right where the yolk will break beautifully and not be over or under cooked – you’ll know if I shout “YESsss” when I slide a fork through it for the first time. It’s pretty dramatic… like a scene from the matrix all slo-mo and shiiiii. This was one of those times, AND I made 4 eggs. I know, I’m getting cocky now. I have a sweet reference video that will give you a play by play here.

Now onto this crispy polenta business… SO easy! Promise. Then the spinach part… saute magic. Done. This brunch dish is one of my favorites and is so filling and hearty but in a super light, pleasant way. What more do you want out of a healthy brunch?! This would be great for upcoming New Year’s day brunch or for the weekend. You know, to kick those healthy resolutions into gear while being fancy all at the same time.


serves 2-4


  • 1/2 cup polenta/cornmeal (non-GMO)
  • 1 cup non-dairy milk (I used unsweetened coconut)
  • 1/2 tsp salt


  • 1 packet frozen spinach (10oz)
  • 2 tsp coconut oil
  • 1 shallot or small yellow onion, sliced thin
  • 2 cloves garlic, minced
  • 1/3 cup coconut milk
  • pinch cinnamon and/or nutmeg
  • salt and pepper to taste
  • optional: 1 tbsp+ butter


  • 4 eggs
  • 2 tsp white wine vinegar (or rice wine vinegar)
  • salt and pepper to taste


  1. First, work on the polenta. Grease a small baking dish and set aside (I used a 5×7). Mix milk, salt and cornmeal in a saucepan over medium heat until it bubbles, stirring often with a wooden spoon. Once it bubbles, lower the flame and continue stirring for a few minutes as it thickens up. Transfer polenta to baking dish, pat down in a single layer and refrigerate for at least 30 minutes (can also freeze for 10-15 minutes).
  2. Pre-heat oven to 350f degrees. Once polenta is chilled enough to cut through and create squares, cut them and place on a parchment lined baking sheet. Bake polenta for approx. 12-15 minutes until crisp on the outside.
  3. Next, defrost the frozen spinach (you can zap in a microwave). Drain the liquid in a colander and paper towel and set aside. Add sliced shallots and coconut oil to a skillet and saute on medium heat, once soft, add the spinach, continue to saute for a couple of minutes and then add garlic (on top of spinach so it doesn’t burn on pan). Once garlic is fragrant, add coconut milk and simmer on low for 3-5 minutes. Add a little butter if you need to thicken it up at all. Season with salt, pepper, nutmeg and/or cinnamon.
  4. Get your water boiling for the eggs in a medium saucepan and follow directions in this video.
  5. Assemble the crispy polenta squares on a plate, top with spinach and then the egg. Dash a little salt and pepper on top and crack that egg open! Enjoy!


Hope you enjoy!
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-Alison Marras
This post may contain affiliate links. Please read my disclosure policy.

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