Cheesy Polenta with Roasted Tomatoes
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 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
  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.
Recipe by Food Banjo at