Preheat oven to 425.

Spray a baking sheet with nonfat cooking spray, and arrange the polenta slices on it. Lightly sprinkle a bit of salt and pepper onto the slices. Place in oven and bake for about 10-12 minutes, or until polenta is heated through and begins to turn golden on the edges.

Spray a medium-sized skillet with non-fat cooking spray, and set over medium-high heat. Add in garlic, and saute until garlic becomes fragrant about 1-2 minutes.

Add in spinach leaves and cook until spinach wilts, about 3-4 minutes.

Add in marinara sauce and cook until thoroughly heated.

Make a small indentation in the spinach and sauce mixture, creating a small well for the egg. And then gently pour ¼ cup liquid egg whites into the well. Continue with the remaining egg whites.

Reduce heat to medium. Cover and let cook for about 5 minutes.

Place 3 slices of polenta on each plate or shallow bowl. Top with 1 egg white well, ¼ of the spinach/sauce, and then cover with 2 tbsp grated Parmesan cheese.