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Wife Mama Foodie

Making Healthy Taste Good

September 22, 2016

Baked Polenta with Tomato Poached Eggs

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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. 

Baked Polenta with Tomato 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…

Baked Polenta with Tomato Poached Eggs
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. 

Baked Polenta with Tomato Poached Eggs
Baked Polenta with Tomato Poached Eggs
Baked Polenta with Tomato Poached Eggs
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!

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Baked Polenta with Tomato Poached Eggs


  • Author: Joscelyn Abreu
  • Total Time: 40 mins
  • Yield: 4 servings 1x
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Description

Creamy, no-fuss polenta is topped with an easy tomato sauce full of deep greens and perfectly poached eggs. Perfect dish for any meal of the day!


Ingredients

Scale

Baked Polenta with Tomato Poached Eggs:

  • 1/2 cup coarse cornmeal
  • 2 1/2 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
  • 1/4 – 1/3 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

Tomato Sauce:

  • 1–2 tablespoons cooking oil (I use avocadoone !important; margin:0px !important;” /> or coconutone !important; margin:0px !important;” /> oil)
  • 1 cup chopped onion (about 1/2 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

Instructions

Baked Polenta with Tomato Poached Eggs:

  1. 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.
  2. Remove pan from the oven and stir in butter, parmesan (optional), and season with salt and pepper, to taste. Top with tomato sauce.
  3. Make 4-6 indentations in the sauce and crack in egg into each one. Season with salt and pepper.
  4. 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.
  5. 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.

Tomato Sauce:

  1. 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.
  2. Once the tomato sauce has thickened, season with salt and pepper, to taste, and stir in the chopped greens and cook just until wilted.
  3. Recipe was inspired by this one from Two Red Bowls.
  • Cook Time: 40 mins
  • Category: Main dish, breakfast, gluten free

Did you make this recipe?

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Filed Under: All Recipes Tagged With: Baked, braised, Breakfast, comfort, Dairy Free, deep greens, Dinner, Easy, Eggs, Gluten Free, Healthy, Hearty, Kale, main, poached, polenta, Skillet, swiss chard, tomato sauce, Vegetarian

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Reader Interactions

Comments

  1. Manali@CookWithManali says

    September 28, 2016 at 5:49 pm

    seriously no idea where the year went by!! this is such a great way to start your day, yum!

    Reply
    • Joscelyn | Wifemamafoodie says

      October 1, 2016 at 11:47 am

      Yes it was. Thank you friend. I hope you are having a lovely day today!

      Reply
  2. Cassie Autumn Tran says

    September 27, 2016 at 9:44 am

    If there’s a fave food of mine that fall has that summer DOESN’T have, it’s pumpkin. I LOVE it with and in everything! I’m so excited for all of the pumpkin recipes!

    Reply
    • Joscelyn | Wifemamafoodie says

      October 1, 2016 at 11:48 am

      Yes, me too 🙂 Thanks, Cassie. Have a lovely fall weekend 🙂

      Reply
  3. Ashley says

    September 25, 2016 at 9:46 pm

    This looks soo good! Any tips on making eggs taste less…”metal-ly” from the iron? …or am I just weird and am the only one who thinks that?

    Reply
    • Joscelyn | Wifemamafoodie says

      September 25, 2016 at 10:34 pm

      Hey, Ashley! Thank you! No, I totally get what you’re saying 😉 I actually cook the tomato sauce in a different saucepan (a ceramic pan) and then top the polenta in the cast-iron for the last bit of baking, for the eggs to cook. It doesn’t really touch the pan so it doesn’t have that metallic taste, but you can definitely use any other oven-safe pan or even a corning ware dish, if you prefer 🙂

      Reply
  4. Liz @ pumpkin & peanut butter says

    September 25, 2016 at 3:36 pm

    I absolutely adore polenta! I’ve never tried baking it before but this looks SO fantastic that I must try it immediately! Beautiful photos, as always, Joscelyn!

    Reply
    • Joscelyn | Wifemamafoodie says

      October 1, 2016 at 11:50 am

      Aw thank you Liz! I appreciate your kind words 🙂

      Reply
  5. Stacey says

    September 23, 2016 at 8:13 pm

    I’m so excited that fall is finally here! We don’t have any cool fall weather yet but I would eat your polenta skillet sitting outside in the heat of the day because it looks that delicious!!! It would be worth it! I can’t believe I’ve never tried polenta before, what have I been doing with myself? It looks a little bit like corn grits, does it taste similar?

    Reply
    • Joscelyn | Wifemamafoodie says

      October 1, 2016 at 11:54 am

      Me too! I love fall! It started getting a little cooler this week. To answer your question, it does taste a bit like grits. Polenta seems a bit creamier and they’re both made with different types of corn.

      Reply
  6. K. Elizabeth says

    September 23, 2016 at 4:31 pm

    I haven’t had polenta in ages. This looks delicious! Thanks for sharing the recipe.

    Reply
    • Joscelyn | Wifemamafoodie says

      October 1, 2016 at 11:55 am

      Thank you. This was hit with the family. I hope you got a chance to try it out.

      Reply
  7. Puja Darshan says

    September 23, 2016 at 3:01 pm

    Great recipe with beautiful clicks…

    Reply
    • Joscelyn | Wifemamafoodie says

      October 1, 2016 at 11:57 am

      Thank you, Puja!

      Reply
  8. Jess @hellotofit says

    September 23, 2016 at 1:22 pm

    I don’t really cook polenta at home, but love ordering it at restaurants! This would be the perfect opportunity for me to try it at home 🙂

    Reply
    • Joscelyn | Wifemamafoodie says

      October 1, 2016 at 11:58 am

      Yes, it’s fairly simple and much less expensive to make it at home! Let me know if you give it a try, Jess!

      Reply
  9. Emily says

    September 23, 2016 at 10:29 am

    This looks amazing!! I love eggs as protein for the kiddos since they are not always fond of meats

    Reply
    • Joscelyn | Wifemamafoodie says

      September 25, 2016 at 9:39 pm

      Thank you, Emily!

      Reply
  10. Scarlett says

    September 22, 2016 at 2:36 pm

    I am always looking for a new way to cook eggs, since it is something easy to make to get some protein into kids bellies. Thanks for the idea!

    Reply
    • Joscelyn | Wifemamafoodie says

      September 25, 2016 at 9:38 pm

      Thank you, Scarlett!

      Reply
  11. Heather says

    September 22, 2016 at 1:52 pm

    I have never made polenta before, but have had it a few times. This looks like something my kids would love though. They love poached eggs.

    Reply
    • Joscelyn | Wifemamafoodie says

      September 25, 2016 at 9:37 pm

      Thanks, Heather! I hope you get a chance to try it out!

      Reply

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Hello! My name is Joscelyn and I love to share recipes that are healthy and delicious. Many of them are also free of dairy, gluten, and refined sugar! Pick out a recipe and let's get cooking! Read More…

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