Photo: Markus Spiske
Polenta, Fried Eggs, Greens and Blistered Tomatoes
17 ingredients
Serves 2.
openrecipes
Creamy polenta topped with fried eggs, sautéed greens and cherry tomatoes cooked until they burst is much better than eggs with toast. This dish makes a great dinner. Begin the polenta first, and it will be ready to add the herbs and cheese while the eggs are cooking.
Estimated Nutrition (whole recipe, rough)
543
Calories
18g
Protein
30g
Fat
58g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Red Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Swiss Chard | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes