Polenta Patties With Sauteed Greens, Poached Eggs,

Name: Polenta Patties With Sauteed Greens, Poached Eggs, Roma Tomatoes And Basil Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Polenta is corn, but coarse and unrefined. Team it with some vegetables and you can get children to eat veggies for breakfast.; INGREDIENTS; 1 batch polenta (see below); 2 tablespoons olive oil; 6 cups greens: spinach, chard or kale, rinsed; 6 eggs; 1 teaspoon distilled white vinegar; 1/2 cup Roma Tomato Basil Salsa (see below); FOR THE POLENTA:; 1 cup corn grits or cornmeal; 4 cups water; Salt to taste; Bring water and salt to a boil in a large pot over high heat. Once the liquid is boiling, slowly add the grits or cornmeal, stirring constantly with a whisk to keep lumps from forming. When the gra…; FOR THE SALSA:; 1 pound Roma tomatoes, diced into 1/4-inch pieces; 1 tablespoon garlic, peeled and minced; 1/2 cup chopped fresh basil; 1/2 cup extra-virgin olive oil; 1/4 cup balsamic vinegar; 1 tablespoon cracked black pepper; 1 teaspoon salt; Mix the tomatoes, garlic, basil, oil, balsamic vinegar, pepper and salt together in a bowl. The salsa is best when used immediately. Yield: 2 cups.; PREPARATION:

Servings: persons

Polenta is corn, but coarse and unrefined. Team it with some vegetables and you can get children to eat veggies for breakfast.
INGREDIENTS
1 batch polenta (see below)
2 tablespoons olive oil
6 cups greens: spinach, chard or kale, rinsed
6 eggs
1 teaspoon distilled white vinegar
1/2 cup Roma Tomato Basil Salsa (see below)
FOR THE POLENTA:
1 cup corn grits or cornmeal
4 cups water
Salt to taste
Bring water and salt to a boil in a large pot over high heat. Once the liquid is boiling, slowly add the grits or cornmeal, stirring constantly with a whisk to keep lumps from forming. When the grain is mixed smoothly into the liquid, reduce the heat to low and simmer gently for 30 minutes until very thick. Stir occasionally to keep the polenta from sticking. Allow to cool in an oiled 8-inch square pan or loaf pan.
FOR THE SALSA:
1 pound Roma tomatoes, diced into 1/4-inch pieces
1 tablespoon garlic, peeled and minced
1/2 cup chopped fresh basil
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon cracked black pepper
1 teaspoon salt
Mix the tomatoes, garlic, basil, oil, balsamic vinegar, pepper and salt together in a bowl. The salsa is best when used immediately. Yield: 2 cups.
PREPARATION:

1
PREPARATION:
2
1. Remove the polenta from the pan and divide into six servings.
3
2. Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the polenta slices and fry until golden brown on both sides, about 3 minutes per side. Transfer the polenta slices to a plate and keep warm.
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3. Add the remaining 1 tablespoon of oil to the pan and saute the greens until wilted and tender.
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4. Heat 2 inches of water just to a boil in a separate medium-size frying pan, add the white vinegar, then reduce the heat to low. Crack the eggs into the water and poach them until desired doneness, 2 to 3 minutes for soft yolks. Using a slotted spoon, remove the eggs from the water, being careful not to break the

650

kcal

Calories

Fat

Carbs

Protein

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

You need 23 ingredients. The key ingredients include: Polenta is corn, but coarse and unrefined. Team it with some vegetables and you can get children to eat veggies for breakfast., INGREDIENTS, 1 batch polenta (see below), 2 tablespoons olive oil, and more.

Yes, Polenta Patties With Sauteed Greens, Poached Eggs, Roma Tomatoes And Basil Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Polenta Patties With Sauteed Greens, Poached Eggs, Roma Tomatoes And Basil Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions