Sauteed Spinach with White Beans over Polenta

Tried a new recipe from the latest issue of Fine Cooking last night. It was fabulous, and will definitely work its way into our regular menu plan. This was SO good. I would like to try it again with a different kind of greens, like kale or chard. I took their suggestion of serving it with a fried egg on top, and also served it over a bed of Polenta, which made it a great meal. I couldn't find fresh basil at the grocery store, so I used some pesto I had in the freezer to replace it (maybe 1/3 cup?). I found it almost impossible to manage so much spinach in my pan , so next time I would microwave the spinach in the bag just until wilted, about 2 minutes, then add it to the frying pan.

Here's the link to their recipe:
http://www.finecooking.com/recipes/sauteed-spinach-white-beans-pine-nuts.aspx

Here's what I made last night:

Sauteed Spinach with White Beans over Polenta

serves 3-4

1 Tbs. extra-virgin olive oil
2 Tbs. pine nuts
1 large clove garlic, thinly sliced
One 15.5-oz. can small white beans, rinsed and drained
1 lb. fresh spinach, trimmed and washed
Kosher salt
1/3 cup pesto (or 1/2 c. lightly packed fresh basil, thinly sliced)
1 Tbs. finely grated lemon zest
Freshly ground black pepper
1 cup uncooked polenta (coarsely ground cornmeal)
1/2 cup grated fresh parmesan (to taste)
1 Tbs. butter
1/2 tsp. salt
3-4 eggs

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Polenta:

Bring 3 1/2 cups water plus 1/2 tsp. salt to a boil. Pour in the polenta in a thin stream while stirring. Turn the heat down to low. Add the 1 Tbs. butter and continue stirring, frequently, covering with a lid when not stirring, for about 10-15 minutes. Remove from heat and stir in 1/4 cup parmesan.

Beans and Greens:

Heat a 12-inch skillet over medium heat. Add the olive oil, pine nuts, and garlic and cook, stirring often, until the pine nuts are golden and the garlic is fragrant, 1 to 2 minutes. Stir in the beans and cook until heated through, about 1 minute.

Add the spinach and 1/4 tsp. salt, and cook, turning with tongs, until wilted, about 2 minutes. Remove from the heat and add the basil (or pesto), lemon zest, and a few grinds of pepper. Taste and adjust the seasonings.
Eggs:
Fry the eggs however you prefer them.
To assemble:
Spread some polenta on each plate, top with the beans and greens, then top each with an egg. Salt and pepper to taste. Garnish with additional parmesan if desired.