Creamy Polenta with Jammy Egg

Ingredients

• 1/4 cup (40 g) certified gluten-free instant polenta
• 3/4 cup (180 ml) unsweetened almond milk
• 1/3 cup (80 ml) liquid egg whites
• 1 tbsp (5 g) nutritional yeast
• 1/4 tsp garlic powder
• 1/4 tsp (1.5 g) fine salt, plus black pepper
• 2 oz (55 g) cooked chicken or turkey breast, chopped
• 1 cup (30 g) baby spinach
• 1 large egg
• 1 tsp (5 ml) olive oil
• 1 tbsp (5 g) chopped parsley or chives

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Method

1. Preheat oven to 375°F (190°C). Lightly grease a 5-inch (13 cm) round baking dish.
2. Whisk the polenta, almond milk, egg whites, nutritional yeast, garlic powder, salt, and pepper in the dish.
3. Bake for 10 minutes, until thickened at the edges, then stir well. Stir in the chicken and spinach.
4. Make a well in the middle, crack in the egg, and bake for 6–8 minutes more, until the white is set and the yolk still soft.
5. Drizzle with the oil and scatter the herbs.