Bring 4 cups of water to a boil in a large saucepan with 1 teaspoon salt. Gradually whisk in 1 cup of polenta (coarse cornmeal) in a steady stream to prevent lumps. Reduce heat to low and cook for 25-30 minutes, stirring frequently with a wooden spoon, until polenta is thick and creamy. Stir in 2 tablespoons butter and 1/4 cup grated Parmesan cheese. Keep warm.

While polenta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant. Add 4 cups fresh spinach and cook for 2-3 minutes until wilted. Season with salt and black pepper to taste. Set aside and keep warm.

Fill a deep sauté pan with 3 inches of water and add 1 tablespoon white vinegar. Bring to a gentle simmer. Crack each egg into a small bowl. Create a gentle whirlpool in the water with a spoon and carefully slide one egg into the center. Repeat with remaining 3 eggs, spacing them apart. Poach for 3-4 minutes for runny yolks or 5 minutes for firmer yolks. Remove with a slotted spoon and drain on paper towels.

To serve, divide the creamy polenta among 4 warm bowls. Top each portion with wilted spinach. Carefully place a poached egg on top of each bowl. Garnish with additional grated Parmesan cheese and freshly ground black pepper. Drizzle with extra virgin olive oil if desired. Serve immediately while hot.