Polenta Slices with Poached Eggs and Creamed Spinach

Rinse the lettuce, spin dry, tear into bite-sized pieces and arrange on plates.

In a bowl, whisk together 4 tablespoons of the olive oil, white wine vinegar, lemon juice and sugar and season with salt and pepper.

Blanch the spinach in a pot of boiling salted just until wilted, drain, rinse under cold water and squeezedry.

Grease a baking sheet. In a saucepan, bring 250 ml (approximately 8 ounces) of water to a boil. Stir in polenta and cook, stirring  until  the polenta is thick, stir in Parmesan. Spread about 1.5 cm (approximately 1/2-inch) high on the baking sheet.  Let cool.

Cut cooled polenta into rectangles, brush with the remaining oil and saute until golden brown. Arrange on the plates with the lettuce.

Bring a skillet with water and 4 tablespoons of vinegar to a boil, then remove from the heat. Break each egg into a cup and place carefully into the hot water. Simmer over low heat until the whites are set and the yolks are still soft, 5-6 min. Remove with a slotted spoon and dry on paper towels.

Heat 1 tablespoon butter in a skillet and saute the ham until golden brown and place on the polenta. Laying the drained eggs on top and sprinkle with some paprika.

Drizzle salad with dressing.