Polenta, Fried Eggs, Greens and Blistered Tomatoes

Swap eggs and toast for this creative dish, featuring creamy polenta topped with fried eggs, sautéed greens and cherry tomatoes cooked until they burst. It hits the spot for weekend brunch, but it makes an equally delicious quick dinner.

 

Polenta, Fried Eggs, Greens and Blistered Tomatoes

 

For the polenta:

2 to 2 1/2 cups water (depending on cooking method)

1/2 cup gluten-free medium-grind cornmeal, such as Bob’s Red Mill

1 Tbs. olive oil

1/2 tsp. kosher salt, plus more, to taste

Freshly ground black pepper, to taste

2 to 4 Tbs. grated Parmigiano-Reggiano or pecorino romano cheese (optional)

1 Tbs. chopped fresh thyme

 

2 Tbs. olive oil

2 cups cherry or grape tomatoes

1/2 cup minced red onion

Pinch of red pepper flakes

1 large bunch Swiss chard, stems removed, leaves chopped

Kosher salt and freshly ground black pepper, to taste

1/4 cup water

4 eggs

 

To make the polenta in a microwave, in a microwavable bowl, stir together 2 cups water, the cornmeal, olive oil, the 1/2 tsp. salt and a generous amount of pepper. Place in the microwave and cook at the high setting for 5 minutes. Stir thoroughly, then return to the microwave and cook at the high setting for 5 minutes more. Stir well. Stir in the cheese and thyme, and adjust the seasoning with salt and pepper.

 

To make the polenta on the stovetop, in a heavy saucepan, combine 2 1/2 cups water, the olive oil, the 1/2 tsp. salt and a generous amount of black pepper. Bring to a boil over high heat, then gradually whisk in the cornmeal. Return the mixture to a boil, stirring frequently. Reduce the heat to low and simmer slowly, stirring frequently, until the polenta is thick, about 18 minutes. Stir in the cheese and thyme, and adjust the seasoning with salt and black pepper.

 

Meanwhile, in a large nonstick fry pan over medium-high heat, warm the olive oil. Add the tomatoes and cook, stirring occasionally, until blistered, about 4 minutes. Transfer to a bowl.

 

Add the onion and red pepper flakes to the pan and sauté for 1 minute to soften slightly. Add the chard, season with salt and black pepper, and stir for 1 minute to coat with the oil. Add the water and cook, stirring frequently, until the chard is tender, about 5 minutes. Return the tomatoes to the pan and stir for 1 minute to warm. Reduce the heat to medium-low.

 

Using a wooden spoon, make 4 indentations in the mixture. Break an egg into each indentation and season with salt and black pepper. Cover the pan and cook until the egg whites are set, about 4 minutes.

 

Divide the polenta between 2 warmed plates, spreading it over the center of the plates in a circle. Use a spatula to transfer the eggs and vegetables around them to the plates, arranging atop the polenta. Serve immediately. Serves 2.

 

Find more quick, gluten-free dinner recipes in our book Weeknight Gluten Free, by Kristine Kidd.