Ingredients:

4 Cups                Water

1 Cups                Yellow corn polenta

1/8 tsp.              Salt

1 ½ Tbsp.          Butter

1 Cup                  a2 Milk™ 3.25% Homogenized

½ Cup                 Finely grated Parmesan or Manchego cheese

4 oz.                    Sliced Capicola ham

1 Cup                  Spinach

6                          Eggs

Fresh ground black pepper

Red Pepper flakes

Fresh Thyme Leaves

Directions:

Bring the water to a boil over medium-high heat. Whisking, add the polenta and salt. Continue to whisk and cook for 3-5 minutes, until the polenta begins to thicken.

Reduce the heat. Stir frequently and cook for 35-40 minutes, adding up to 1 cup water to maintain consistency. Meanwhile, heat an oven to 400 degrees and brush a 9 x 9-inch baking dish with oil or butter.

Once the polenta is cooked, remove it from the heat. Stirring, add the butter, a2 Milk™ and parmesan or Manchego cheese.

Pour the polenta mixture into the prepared dish. With the backside of a spoon, create 6 wells in the surface and crack an egg into each.

Add ham and spinach as desired, carefully tucking in around the eggs.

Top the dish with additional parmesan or Manchego and bake until the egg whites are cooked, about 15 minutes.

Allow the dish to cool for 10 minutes before serving.