Baked Polenta with Tomato Poached Eggs is a delicious dish to enjoy anytime of the day. Creamy, no-fuss polenta is topped with an easy tomato sauce full of deep greens and perfectly poached eggs.
I can’t believe summer has come to a close once again. Fall is trickling in, only noticeable by a few yellow-tinged leaves scattered throughout the trees in the backyard. Where has the year gone? The older I get, each year seems to pass by more quickly than the previous one; in a blur, with only a few new wrinkles and gray hairs to mark its passing.
My husband embraces aging. His “salt and pepper” hair somehow makes him cooler, yet I just look like I desperately need to get my hair done.
So not fair. Oh well, c’est la vie…
Although I dread loosing access to the abundance of summer produce, I welcome the change of seasons with open arms. By this time I’m usually over the summer heat and am desperately awaiting cooler temps so I can bust my chunky sweaters and boots out of storage.
Fall also means comfort food and this hearty skillet meal practically screams cozy. The great thing about polenta is it gets thick and creamy on its own in the oven so no need to stand at the stove stirring the pot vigorously for an hour. The rich tomato sauce adds so much flavor, the deep greens give fiber and extra nutrients, and you even some protein from the poached eggs. It makes a great meal for anytime of day and is perfect topped with some freshly grated parmesan and served with warm, crusty bread. Trust me, this recipe’s a keeper!