Baked Polenta with Tomato Poached Eggs:

1. Preheat oven to 350F. Combine cornmeal and milk/water in a large oven-safe pan or baking dish. Place pan onto the middle rack of the oven and bake for 15-20 minutes or until polenta has become thick and creamy.
2. Remove pan from the oven and stir in butter, parmesan (optional), and season with salt and pepper, to taste. Top with tomato sauce.
3. Make 4-6 indentations in the sauce and crack in egg into each one. Season with salt and pepper.
4. Place pan back into the oven and bake until the eggs are cooked to your liking, which will depend on your oven, so keep an eye out after 10 minutes or so. Mine took close to 20 minutes, but I recommend keeping a close watch so you don’t overcook them.
5. When eggs are set, remove from the oven and let cool slightly before serving. Drizzle with a little olive oil, top with additional parmesan and serve with warm, crusty bread.

Tomato Sauce:

1. Drizzle a little cooking oil into a large sauce pan and place onto the stove over medium-high heat. Add chopped onion and sauté for a few minutes until slightly translucent. Add garlic and cook for another 1-2 minutes. Pour in canned tomatoes and break up any large chunks with a wooden spoon. Stir in cherry/grape tomatoes and cover the pan with a lid so that the tomatoes cook down some, about 8-10 min.
2. Once the tomato sauce has thickened, season with salt and pepper, to taste, and stir in the chopped greens and cook just until wilted.
3. Recipe was inspired by this one from Two Red Bowls.