Polenta bowls are a creamy and comforting way to showcase sweet summer tomatoes. Slide a runny fried egg on top, so you can break into that buttery yolk.
What You Get
Grated Parmesan cheese
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 30 minutes
Total Time: 30 minutes
In a small pot, bring 3 cups water and a pinch of salt to a simmer. In a bowl, combine 1 cup polenta, 1 cup milk or water, and a pinch of salt and let soak. When the water is simmering, whisk in the polenta, along with the soaking liquid. Turn down the heat to low, cover, and simmer until tender, stirring occasionally, about 10 minutes. Remove from the heat and whisk in 1 tablespoon olive oil and 1 teaspoon salt.
Meanwhile, remove the tops from the tomatoes. Slice the shallot. Chop 2 or 3 cloves of garlic. Set the basil butter on the counter, and let it come to room temperature.
In a nonstick frying pan over medium heat, warm 1 tablespoon olive oil. Add the shallot and sauté until soft, 2 minutes. Add the garlic and stir until fragrant, 30 seconds. Transfer to a bowl.
Return the pan to the heat, and add 1 tablespoon olive oil. Add the tomatoes and sauté until the tomatoes burst, sink down, and start to turn jammy, 10 minutes. Return the shallot and garlic to the pan, add 1 tablespoon of the basil butter, and stir until melted. Season to taste with salt and pepper. Transfer to the bowl and set aside and keep warm.
Wipe out the pan, return it to the heat, and warm 1 tablespoon olive oil. Crack 3 eggs into the pan and fry until the whites are set but the yolks are still runny, about 3 minutes for sunny-side up.
Spoon the polenta into bowls, dollop with the basil butter, and swirl to melt. Add the cherry tomatoes, and slide the fried eggs on top. Sprinkle with the cheese, grind with pepper, and serve warm.