Cookbook Challenge - Week 10 - Polenta with Greens and Eggs

I'm convinced that The Moosewood Restaurant Cooking for Health: More Than 200 New Vegetarian and Vegan Recipes for Delicious and Nutrient-Rich Dishes is one of those cookbooks where just about everything sounds good and tastes great!  I went looking for an easy recipe to make after yoga class one night and came across this breakfast/dinner dish. I added in some sauteed onions and sliced baby portabellas to make it a little heartier for dinner. It was delicious! Here's my adapted recipe.

Polenta with Greens and Eggs
serves 4

Ingredients:
Polenta
2 1/2 cups water
1/2 tsp salt
3/4 cup whole grain cornmeal (I buy cornmeal labeled as Polenta in the bulk bins at Whole Foods)
2 tsp extra virgin olive oil

Greens
1 bunch of Kale
2 TB olive oil
2 garlic cloved, minced
1/4 tsp red pepper flakes
1/4 tsp salt
2 tsp balsamic vinegar

Onions & Mushrooms
1 small yellow onion, diced
6 oz sliced baby portabella mushrooms
2 tsp olive oil

Eggs
1 tsp olive oil
4 large eggs
1 TB water

Directions:

1. For the polenta, in a medium saucepan on high heat, bring water and salt to a boil. Gradually pour in the cornmeal, whisking constantly to prevent lumps. Reduce heat to low, cover and cook, stirring often, until thick and creamy, about 10 min.
2. For the greens, remove hard stems and tear kale into 2 inch pieces. In a skillet on medium heat, warm the olive oil. Add the garlic, red pepper flakes, kale and salt. Cover and cook until just wilted, about 5 minutes. Remove from heat, toss with the vinegar, transfer to a bowl and set aside.
3. For onions and mushrooms, heat oil in skillet on medium heat. Saute onions and mushrooms until translucent and tender. Remove from heat and set aside. 
4. For the eggs, in same skillet, warm olive oil. Gently break the eggs into the skillet, drizzle in water, cover and cook on low until the egg whites are set, about 3 minutes.
5. Spoon polenta onto 4 plates, top with cooked kale, onions and mushrooms, place egg on top.

Optional: add grated parmesan cheese and chopped fresh tomatoes on top.