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!
- ½ cup coarse cornmeal
- 2½ cups liquid—milk, water, chicken or vegetable broth (I used half unsweetened original almond milk and half water)
- salt and pepper, to taste
- 1-2 tablespoons regular or dairy-free butter
- ¼ – ⅓ cup grated parmesan cheese, optional (omit if dairy-free or use a dairy-free substitute)
- Tomato Sauce (recipe below)
- 4-6 eggs
- extra virgin olive oil, for drizzling (optional)
- crusty bread, optional
- 1-2 tablespoons cooking oil (I use avocado or coconut oil)
- 1 cup chopped onion (about ½ large yellow onion)
- 2 garlic cloves, minced
- 1 14.5 oz can crushed or diced tomatoes
- 1 pint cherry or grape tomatoes, halved or whole (or another 14.5 oz. can of tomatoes)
- 1 bunch swiss chard or kale, tough stems removed and leaves roughly chopped
- salt and pepper, to taste
- pinch of red pepper flakes, optional
- Preheat oven to 350F. Combine cornmeal and milk/water in a large oven-safe pan or baking dish. Place pan onto the middle rack of the oven and bake for 15-20 minutes or until polenta has become thick and creamy.
- Remove pan from the oven and stir in butter, parmesan (optional), and season with salt and pepper, to taste. Top with tomato sauce.
- Make 4-6 indentations in the sauce and crack in egg into each one. Season with salt and pepper.
- Place pan back into the oven and bake until the eggs are cooked to your liking, which will depend on your oven, so keep an eye out after 10 minutes or so. Mine took close to 20 minutes, but I recommend keeping a close watch so you don't overcook them.
- When eggs are set, remove from the oven and let cool slightly before serving. Drizzle with a little olive oil, top with additional parmesan and serve with warm, crusty bread.
- Drizzle a little cooking oil into a large sauce pan and place onto the stove over medium-high heat. Add chopped onion and sauté for a few minutes until slightly translucent. Add garlic and cook for another 1-2 minutes. Pour in canned tomatoes and break up any large chunks with a wooden spoon. Stir in cherry/grape tomatoes and cover the pan with a lid so that the tomatoes cook down some, about 8-10 min.
- Once the tomato sauce has thickened, season with salt and pepper, to taste, and stir in the chopped greens and cook just until wilted.
- Recipe was inspired by this one from Two Red Bowls.