Crispy Polenta Breakfast with Tomato Relish
Golden polenta rounds, jammy tomatoes, and a runny egg make a crisp and cozy breakfast plate.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 2 · Difficulty: Easy · Rating: 4.8/5 (162 reviews)
INSPIRED BY
An original breakfast inspired by crisp Italian-style polenta, ripe tomatoes, and the comfort of a runny egg.
Story
Casey loves a breakfast that feels like dinner in the best possible way. The polenta gets golden and crisp, the tomatoes stay bright, and the runny egg ties it all together. It is a smart shortcut when you want something warm without stirring a pot of grains. Add more basil at the table and call it a good morning.
By Casey
Ingredients
- 1 (18 oz) tube prepared polenta
- 1 tbsp olive oil
- 1 cup cherry tomatoes, quartered
- 1 small garlic clove, minced
- 1 tsp balsamic vinegar
- 1/4 tsp red pepper flakes
- 2 large eggs
- 1 tbsp butter
- 2 tbsp grated Parmesan
- 2 tbsp chopped basil
- Kosher salt
- Black pepper
Instructions
- Slice the polenta into eight 1/2-inch rounds and pat them dry with paper towels.
- Heat the olive oil in a large nonstick skillet over medium-high heat and brown the polenta for 4 minutes per side.
- While the polenta cooks, stir the tomatoes with garlic, balsamic vinegar, red pepper flakes, salt, and pepper.
- Transfer the crisp polenta to two plates and sprinkle each round with Parmesan.
- Melt the butter in the skillet, fry the eggs until the whites are set and the yolks are still runny, then season them.
- Top the polenta with the eggs and tomato relish, scatter over basil, and serve hot.
Chef Tips
- Drying the polenta well helps it brown instead of splatter.
- Use a very ripe tomato for the relish because there is no long cooking time.
- For extra crisp edges, let the slices sit undisturbed until they release easily.
- A spoonful of pesto can stand in for the basil and add more richness.
Cook's Notes
- Pat the polenta dry before it hits the skillet.
- Keep the tomato relish fresh by stirring it just before serving.
- Cook the eggs last so their yolks stay soft.
- Leftover polenta rounds re-crisp well in a toaster oven.