This is the breakfast that dreams are made of - creamy polenta, garlicky sauteed greens, a silky poached egg, and tangy salsa verde. This takes a bit of time and several pots, but is simple in technique and easy to master.
This recipe can be a little challenging to time just right. A general guideline is to start the spinach once the polenta is half-way done. Cook until the spinach is just barely wilted, then cover and set aside. It will be warm and perfectly cooked once you're ready to compose the dish. Start the boiling water for the poached eggs at the same time you start the spinach, but keep at a simmer until the polenta is 5-7 minutes away from being finished. Once the polenta is nearly done, poach your egg. It only takes a minute or two for the water to come back to simmering so that you can poach a second or third egg. The poached eggs will keep for several minutes resting on a paper towel.