Blistered Tomato and Herb Breakfast Polenta
Creamy polenta gets topped with blistered tomatoes, herbs, and a soft egg for a sunny savory breakfast.
Prep: 10 · Cook: 18 · Total: 28 · Serves: 2 · Difficulty: Easy · Rating: 4.7/5 (121 reviews)
INSPIRED BY
An original breakfast inspired by creamy cornmeal, skillet tomatoes, and the comfort of a soft egg.
Story
Casey likes breakfast to feel generous without asking for a sink full of pans. Quick polenta gives the bowl a creamy base, and blistered tomatoes bring a little summer brightness. The egg yolk melts into the cornmeal like a built-in sauce. Add a thick slice of toast and call it a very good morning.
By Casey
Ingredients
- 1/2 cup quick-cooking polenta
- 2 cups low-sodium vegetable broth
- 1 cup cherry tomatoes
- 2 large eggs
- 1 tbsp olive oil
- 1 garlic clove, thinly sliced
- 1/4 cup crumbled feta
- 2 tbsp chopped basil
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1/4 tsp red pepper flakes
- Kosher salt
- Black pepper
Instructions
- Bring the vegetable broth to a simmer in a saucepan and whisk in the polenta.
- Cook the polenta, stirring often, for 8 minutes until creamy, then season with salt and pepper.
- Meanwhile, warm the olive oil in a skillet over medium-high heat and cook the tomatoes for 4 minutes until blistered.
- Add the garlic and red pepper flakes to the tomatoes and cook for 1 minute until fragrant.
- Fry the eggs in a nonstick skillet until the whites are set and the yolks remain soft.
- Spoon polenta into bowls, top with tomatoes and eggs, then finish with feta, basil, lemon zest, and lemon juice.
Chef Tips
- Whisk polenta often to prevent a lumpy bottom.
- Use the ripest small tomatoes for the sweetest burst.
- Keep the yolks soft so they become part of the sauce.
- A spoonful of plain yogurt makes the bowl extra creamy.
Cook's Notes
- Stir the polenta often as it thickens.
- Blister tomatoes until their skins split.
- Cook eggs last so the yolks stay soft.
- Finish with lemon after the heat is off.