Grilled Polenta With Spicy Tomato Sauce and Fried Eggs
- Total Time
- About 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Basic firm polenta (see recipe), cut into 8 squares
- Olive oil
- 1onion, finely diced (about 1 cup)
- 3garlic cloves, minced
- Salt and pepper
- 3cups canned diced tomatoes, with juice
- 1bay leaf
- 1tablespoon roughly chopped capers
- ¼cup roughly chopped pitted black olives
- 4anchovy fillets, rinsed and chopped
- ½teaspoon red pepper flakes
- Large eggs, for frying
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Preparation
- Step 1
Paint tops of polenta squares lightly with olive oil. Heat a stovetop grill or cast-iron griddle. Lay polenta top-side down and cook until nicely browned and crisp, about 10 minutes. Flip and brown the other side. Keep warm.
- Step 2
For the sauce, heat 2 tablespoons olive oil in a heavy saucepan. Add onion and cook over medium heat until softened, about 5 minutes. Add garlic, season with salt and pepper, and cook for 1 minute more. Add tomatoes and bay leaf and simmer briskly for 5 to 8 minutes, until thickened slightly. Add capers, olives and anchovies and cook for 2 minutes more. Season with red pepper flakes and a little more salt if necessary.
- Step 3
On each plate, put 1 square of warm polenta and spoon sauce around it. For each diner, fry 1 or 2 eggs sunny-side up in olive oil, and place on top of sauce. Serve immediately.
Private Notes
Comments
The better polenta recipe is given by Daniel Gritzer: http://www.seriouseats.com/2015/05/how-to-make-the-best-polenta.html. Basically use plenty of water and soak prior to cooking.
Once firmed, this recipe is wonderful! I also like a simpler version with butter and maple syrup lavished onto the grilled polenta squares!
In a pinch the polenta logs work great for this! Simply slice and grill.
A beautifully simple and balanced recipe! Notes: The sauce is clearly a Puttanesca, why not call it so? It has the fish, the capers, the olives, the heat. Since really it is a Puttanesca, with a few fragrant ingredients missing, I added them: dried oregano, some more olive oil, and fresh parsley to the sauce and freshly grated Parmesan to top of the dish at the end. Bonus: replace three cups of water with two cups of milk and one cup of chicken broth when making the Polenta. You won’t regret it.
Triple olives No capers
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