Slice the polenta into 4, 1/2″ rounds.
In a small saute pan, heat a pat of ghee/olive oil over medium heat. Brown the polenta, flipping once, until the rounds are warmed through and light brown on top and bottom.
Remove the polenta from the saute pan, and add the spinach. When the spinach begins to wilt, add the garlic, and season with a pinch of salt and pepper. Saute until the garlic is cooked through and the spinach is well wilted.
Meanwhile, poach the eggs. Use an egg poacher or: fill a large saucepan with water, halfway to the top. Bring water to a steady simmer. Add the splash of vinegar to the water. Break the eggs into individual, small glass dishes or ramekins; and then carefully -- so as not break the yolks – slide the eggs from the ramekins into the simmering water one at a time.
Let the eggs poach for about 2 minutes, then – using a slotted spoon – remove them from the water and place on a paper towel to dry.
To plate, pour two ladles of tomato sauce onto the plate. Then top two slices of the polenta with some of the sauteed spinach, and then place the poached eggs atop that. Sprinkle with the paprika and chopped basil, and then garnish with a slice of lemon.