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Preheat the oven to 220°C.
Place the whole tomatoes on a baking sheet and drizzle with NOMU Extra Virgin Olive Oil. Roast until the tomatoes are lightly browned, turning them carefully every 10 minutes.
Coat the bottom of a large heavy saucepan with NOMU Extra Virgin Olive Oil and lightly sauté the garlic until fragrant. Add the spinach leaves and remove the pan from the stove plate. Gently stir the spinach for a few minutes until it wilts. Set aside in a bowl.
In the same saucepan, heat the 3 cups of water. Once the water reaches a rolling boil, add the polenta and whisk thoroughly until the mixture is well combined. Simmer to allow the polenta to thicken – this should take 10 – 15 minutes.
Crumble the chevin into the polenta and divide between serving bowls. Top with the roast tomatoes, spinach and garlic mixture and a poached egg.