Grilled Polenta With Spicy Tomato Sauce and Fried E

Name: Grilled Polenta With Spicy Tomato Sauce and Fried Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Basic firm polenta (see recipe), cut into 8 squares; Olive oil; 1 onion, finely diced (about 1 cup); 3 garlic cloves, minced; Salt and pepper; 3 cups canned diced tomatoes, with juice; 1 bay leaf; 1 tablespoon roughly chopped capers; 1/4 cup roughly chopped pitted black olives; 4 anchovy fillets, rinsed and chopped; 1/2 teaspoon red pepper flakes; Large eggs, for frying

Servings: persons

Basic firm polenta (see recipe), cut into 8 squares
Olive oil
1 onion, finely diced (about 1 cup)
3 garlic cloves, minced
Salt and pepper
3 cups canned diced tomatoes, with juice
1 bay leaf
1 tablespoon roughly chopped capers
1/4 cup roughly chopped pitted black olives
4 anchovy fillets, rinsed and chopped
1/2 teaspoon red pepper flakes
Large eggs, for frying

1
Paint tops of polenta squares lightly with olive oil.
2
Heat a stovetop grill or cast-iron griddle.
3
Lay polenta top-side down and cook until nicely browned and crisp, about 10 minutes.
4
Flip and brown the other side.
5
Keep warm.
6
For the sauce, heat 2 tablespoons olive oil in a heavy saucepan.
7
Add onion and cook over medium heat until softened, about 5 minutes.
8
Add garlic, season with salt and pepper, and cook for 1 minute more.
9
Add tomatoes and bay leaf and simmer briskly for 5 to 8 minutes, until thickened slightly.
10
Add capers, olives and anchovies and cook for 2 minutes more.
11
Season with red pepper flakes and a little more salt if necessary.
12
On each plate, put 1 square of warm polenta and spoon sauce around it.
13
For each diner, fry 1 or 2 eggs sunny-side up in olive oil, and place on top of sauce.
14
Serve immediately.

154

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Basic firm polenta (see recipe), cut into 8 squares, Olive oil, 1 onion, finely diced (about 1 cup), 3 garlic cloves, minced, and more.

Yes, Grilled Polenta With Spicy Tomato Sauce and Fried Eggs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Polenta With Spicy Tomato Sauce and Fried Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions