Go Back
polenta with tomatoes
Print Recipe
5 from 1 vote

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.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Breakfast, Main Course, vegetarian
Cuisine: American
Keyword: polenta, tomatoes
Servings: 2


  • 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.