Breakfast, Dinner

Cheesy Polenta with Roasted Tomatoes

31 October, 2016

cheesy polenta with tomatoes

While I love traveling to other cities when I get time off and exploring new places, sometimes that just isn’t in the cards. So instead, this past week I took a staycation. It was everything I dreamed it could be. It’s so nice to take time to enjoy your city and to also just relax.

I spent a lot of my time just reading books at my house. I enjoyed this slightly cooler weather. (Hello 80-degree temps)! I visited a new-to-me coffee shop and enjoyed a delicious chai. I went on a few long dogwalks. I drank wine. I went to IKEA on a weekday to avoid the crowds. I made a brief trip to my hometown. I finally experienced the best BBQ.

And now I feel refreshed.

We also worked on some new recipes for the blog. This is one I’ve been wanting to do for awhile. I love tomatoes and basil together, and it just seemed right to serve them over polenta topped by a fried egg with a creamy yolk. Yum.

tomatoes and basil

basil

basil and eggs

frying an egg

polenta with tomatoes

polenta with tomatoes

polenta with tomatoes

5.0 from 1 reviews
Cheesy Polenta with Roasted Tomatoes
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 3 cups chicken stock
  • ¾ cup polenta or grits
  • 6 campari or roma tomatoes
  • 3 tbsp olive oil
  • 2 tbsp butter
  • ¼ cup grated parmesan
  • 2 eggs
  • 5-7 basil leaves, sliced
  • salt and pepper
Instructions
  1. Heat the chicken stock in a pot until boiling. Whisk in the polenta and turn heat to low. With a wooden spoon, stir continuously for 30 minutes until polenta has started to thicken.
  2. After fifteen minutes, in a small skillet, heat 2 tbsp olive oil over medium heat. Add the tomatoes and cook until they are blistered and softened (about 15 minutes).
  3. Heat another small skillet, and add 1 tbsp olive oil to the skillet. Fry two eggs in the olive oil.
  4. To the finished polenta, add the butter and parmesan and stir to combine. Divide polenta between two bowls. Add three tomatoes to each bowl. Top with basil, salt and pepper.

 

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3 Comments

  • Reply Krystal 1 November, 2016 at 9:03 am

    This looks so delicious!!

    • Reply Aimee 2 November, 2016 at 8:14 am

      Thank you!

  • Reply Alix @A Hedgehog in the Kitchen 3 November, 2016 at 11:04 am

    Staycations are great fun too! Look at this beautiful dish you made as a result! :) Wine + IKEA are always great too! :) Thanks for sharing. We haven’t made polenta in a while and this recipe looks yummy!

  • Leave a Reply to Aimee Cancel Reply

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