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.
- 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
- 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.
- 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).
- Heat another small skillet, and add 1 tbsp olive oil to the skillet. Fry two eggs in the olive oil.
- 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.