Breakfast Polenta Bowl with Roasted Tomatoes
This breakfast polenta bowl with roasted tomatoes is topped with a fried egg. This recipe is delicious for breakfast, lunch, or dinner and is a creamy and hearty meal. It's topped with fresh basil for a nice fresh brightness.
- 1 cup dry polenta or cornmeal
- 3 cups chicken or vegetable stock
- 2 Tbsp butter
- ½ cup grated Parmesan cheese
- ¼ cup grated sharp cheddar cheese
- 2 Tbsp olive oil
- 6 roma or campari tomatoes
- 2 eggs
- 2 Tbsp fresh basil, sliced
- salt and pepper
In a large pot, add the chicken stock and bring to a boil. One boiling, whisk in the polenta and turn to low heat. Continually stir polenta for 25-30 minutes until thick (a spoon can almost stand up without being held).
Once polenta is done, add the butter and cheeses and stir to combine.
While polenta is cooking, add heat 1 Tbsp oil in a skillet and heat over medium heat. Add tomatoes and cook until softened and blistered.
Into another skillet, add another Tbsp oil and heat over medium-high heat. Crack two eggs into the skillet and fry until done. (Depending on the size of your skillet, you may need to do one at a time).
Divide polenta between two bowls. Add three tomatoes to each bowl and one fried egg. Top with basil, salt and pepper.