Cheesy Polenta with Spinach and Tomatoes

1.Pour stock into a saucepan and bring to a boil. Stir in the polenta and keep stirring until thickened and soft. After about 10 minutes, when it’s cooked through, stir in the cheese and butter.

2.Halve the tomatoes and gently fry in olive oil for a couple of minutes before adding the spinach and letting that slowly wilt.

3.Poach your eggs by having a pot of simmering water ready. Crack an egg into a ramekin, add a dash of vinegar and then use a spoon to swirl the simmering water and then gently drop the egg in. Repeat with all the eggs.

4.Pour the polenta into a bowl, top with the veg and eggs and drizzle over chilli oil!