good-and-cheap

Spicy,Crunchy,CreamyPolentaf o r t w oBring the water and salt to a boil in a medium-sizedpot, then turn the heat down to low and slowly pour inthe polenta while stirring briskly with a wooden spoon.Stirring while pouring is crucial to keep the polentacreamy and smooth—no lumps! Once the cornmealbecomes smooth and thick, place a lid on the pot withthe spoon still in it so that steam can escape.Let the polenta cook while you prepare the rest of themeal, checking in occasionally to give it a stir. The totalcooking time should be about 25 to 30 minutes, but ifyou’re in a rush, you can eat it after 15.$ 3.50 t o t a l$1.75 / s e r v i n gPolenta plus vegetable plus egg equalssatisfying and delicious. You canalso add a can of corn to the polentafor deep, rich, corny flavor. Or go alittle different by adding frozen peas,scallions, olives, or (my favorite)green chilies to the polenta. Or skipthe Romano and add ¼ cup of gratedcheddar to the polenta.Meanwhile, chop the spinach, garlic, and anchovy ifyou’re using it. Set them aside. Add a bit of olive oil orbutter to a pan on medium heat. Let the pan heat upuntil it sizzles when you flick it with water. Add thegarlic, anchovy, and chili flakes. Let them cook untilyou can smell them, about 1 minute. Add the spinachand toss it around with a spoon or tongs, or just swirlthe pan to coat the spinach with the garlic mixture. Leteverything cook for 3 to 5 minutes, until the spinachis wilted. Remove the pan from the heat and move itscontents to a bowl to wait for the polenta and eggs.½ cup polenta or cornmeal2 cups water½ tsp salt1 tbsp olive oil4 cups fresh spinach or 1 cup frozenspinach, roughly chopped3 cloves garlic, finely chopped1 anchovy, finely chopped (optional)½ tsp chili flakes (or fresh chili)2 eggsRomano or Parmesan, freshly gratedsalt and pepperWhen the polenta is about 2 minutes from done, startwith the eggs. Wipe the pan quickly with a cloth, thenput it back on medium heat. Splash a bit more olive oilin the pan and wait for it to get hot. Crack the two eggsinto the pan and cover with a lid. This will steam them,making sunny-side-up eggs with fully cooked whites.Scoop the polenta into a pair of bowls. Add someRomano and lots of salt and pepper. Layer about halfthe vegetables over the polenta.Once the whites of the eggs are cooked, remove themfrom the pan with a spatula and lay them overthe polenta and vegetables. Top with the rest of thevegetables and further sprinklings of cheese.d i n n e r118d i n n e r119