This is a meal that I kind of reverse-engineered from our many brunches at Accanto. Although I have tried many things there for brunch, the dish this is based on is my favorite.

You could easily start here and add even more too it — maybe cook the greens with pieces of crisp bacon? Add roasted onions to the mix (I actually meant to do this. I caramelized my onion earlier and then set them aside in a small dish. I put them in the microwave, meaning to warm them for about 30 seconds before using but…well, I found the small dish of onions in the microwave about 3 days later). Sad face. Crumbled sausage? Sauteed veggies instead of the greens? The possibilities are endless, go for it.

Also, I believe the original inspiration uses heartier greens — kale, chard, etc… but I chose to use arugula because that’s what I had.

Poached Eggs over Polenta & Greens with Chili Oil
Serves 2
1/3 cup polenta
1 cup chicken or vegetable broth (+ more if needed)
1 cup milk
2 Tbsp parmesan cheese
1/4 tsp garlic powder
1/2 tbsp butter
salt & pepper
1 tsp olive oil
2 cloves garlic,minced
3 cups spinach or arugula, washed
4 poached eggs . . . → Read More: Brunch: Poached Eggs over Polenta & Greens with Chili Oil