Grilled Polenta With Spicy Tomato Sauce And Fried Eggs Recipes

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POLENTA WITH FONTINA AND EGGS



Polenta With Fontina and Eggs image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons plus 1 teaspoon extra-virgin olive oil
One 18-ounce tube prepared polenta, cut into 12 rounds
3 cloves garlic, finely chopped
Pinch of red pepper flakes
One 15-ounce can crushed tomatoes
Kosher salt and freshly ground pepper
8 large eggs
1 cup grated fontina cheese (about 4 ounces)
1 tablespoon chopped fresh parsley

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat 2 tablespoons olive oil in a large nonstick ovenproof skillet over medium-high heat. Pat the polenta slices dry with paper towels, add to the skillet and cook until golden, about 3 minutes per side. Transfer to a plate.
  • Reduce the heat under the skillet to low. Add the remaining 1 teaspoon olive oil, the garlic and red pepper flakes and cook until the garlic is golden, about 1 minute.
  • Add the tomatoes and 1/2 cup water, bring to a simmer and cook 5 minutes; season with salt and pepper. Remove 1/4 cup of the sauce and set aside.
  • Arrange the polenta rounds in the skillet with the sauce, then crack the eggs on top. Season with salt and pepper and top with the reserved sauce and the cheese. Transfer to the oven and bake until the egg whites are set, 13 to 15 minutes. Top with the parsley.

Nutrition Facts : Calories 471, Fat 25 grams, SaturatedFat 9 grams, Cholesterol 393 milligrams, Sodium 962 milligrams, Carbohydrate 33 grams, Fiber 3 grams, Protein 24 grams

SOFT POLENTA WITH SPICY TOMATO SAUCE



Soft Polenta with Spicy Tomato Sauce image

Polenta should be served soft from the pot, or chilled and then pan-fried. Wild mushrooms, cheese, fresh herbs, and olives are good additions to this grain. If you can get a hold of it, try ricotta salata in place of the Parmesan cheese. If you don't want to use quinoa, you can simply use an equivalent amount of cornmeal in its place.

Provided by Candice

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h

Yield 4

Number Of Ingredients 16

1 quart water
½ cup stone ground cornmeal
½ cup quinoa
½ teaspoon salt
2 tablespoons olive oil
2 cups minced onion
1 large portobello mushroom, chopped
3 cloves garlic, minced
2 (14.5 ounce) cans stewed tomatoes
¼ cup sherry
½ teaspoon crushed red pepper flakes
1 teaspoon dried oregano
salt and pepper to taste
3 cups chopped green onions
½ cup grated Parmesan cheese
¼ cup shaved Parmesan cheese

Steps:

  • In a small bowl whisk together 2 cups water with the cornmeal, quinoa and salt. Bring the remaining 2 cups water to a boil in a heavy saucepan. Stir the cornmeal mixture into the boiling water, and continue stirring. Be careful! The polenta may spit and sputter and the hot bits of polenta can burn. Turn the heat to very low and cook the polenta for 40 minutes; stirring with a wooden spoon every 10 minutes.
  • Make the tomato sauce while the polenta cooks: Heat olive oil in a large saucepan over medium heat, add the onions. Cook the onions for about 5 minutes, stirring often, until they have softened. Stir in the chopped mushrooms and the garlic, saute for 5 minutes. Then add the tomatoes, sherry, chili flakes and oregano. When the sauce comes to a boil turn the heat to low. Simmer the sauce for 30 minutes; season with salt and pepper.
  • When the polenta has cooked for 40 minutes, sprinkle the green onions and grated cheese into the polenta. Stir well. Mound the polenta on plates, make a well in the center of each mound and ladle in the tomato sauce. Garnish with the shaved cheese.

Nutrition Facts : Calories 395.1 calories, Carbohydrate 56.8 g, Cholesterol 13.2 mg, Fat 13.7 g, Fiber 8.7 g, Protein 15.1 g, SaturatedFat 3.9 g, Sodium 1089.6 mg, Sugar 13.3 g

GRILLED POLENTA WITH SPICY TOMATO SAUCE AND FRIED EGGS



Grilled Polenta With Spicy Tomato Sauce and Fried Eggs image

Provided by David Tanis

Categories     dinner, weekday, main course

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 12

Basic firm polenta (see recipe), cut into 8 squares
Olive oil
1 onion, finely diced (about 1 cup)
3 garlic cloves, minced
Salt and pepper
3 cups canned diced tomatoes, with juice
1 bay leaf
1 tablespoon roughly chopped capers
1/4 cup roughly chopped pitted black olives
4 anchovy fillets, rinsed and chopped
1/2 teaspoon red pepper flakes
Large eggs, for frying

Steps:

  • Paint tops of polenta squares lightly with olive oil. Heat a stovetop grill or cast-iron griddle. Lay polenta top-side down and cook until nicely browned and crisp, about 10 minutes. Flip and brown the other side. Keep warm.
  • For the sauce, heat 2 tablespoons olive oil in a heavy saucepan. Add onion and cook over medium heat until softened, about 5 minutes. Add garlic, season with salt and pepper, and cook for 1 minute more. Add tomatoes and bay leaf and simmer briskly for 5 to 8 minutes, until thickened slightly. Add capers, olives and anchovies and cook for 2 minutes more. Season with red pepper flakes and a little more salt if necessary.
  • On each plate, put 1 square of warm polenta and spoon sauce around it. For each diner, fry 1 or 2 eggs sunny-side up in olive oil, and place on top of sauce. Serve immediately.

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