Constraint Kitchen

Ingredients

• 0.25 cup instant polenta
• 1 cup milk
• 1 whole egg
• 0.5 cup spinach
• 0.25 cup shredded cheese

Substitutions

• Use water instead of milk for a lighter bowl.
• Swap spinach for chopped broccoli or peas.

Steps

1. Microwave the polenta and milk in a large bowl until thick, stirring once.
2. Stir in the spinach and crack in the egg, then microwave until the egg is cooked through.
3. Top with cheese and let it melt for a minute before eating.

Storage and reheating

Storage: Best eaten immediately.

Reheating: Reheat in 20-second bursts with a splash of milk.