Polenta Hearts and Poached Eggs in Tomato Sauce

By amybites

Ingredients

• 1/2 cup instant polenta
• 1/4 teaspoon salt
• 2 tablespoons freshly grated Parmesan cheese
• 2 teaspoons olive oil
• 1/3 cup diced onion
• 2 cloves garlic, minced
• 1 cup organic canned tomato sauce
• Pinch sugar, to taste
• 2 teaspoons Italian seasoning
• 2 eggs, poached (or fried)
• Salt and pepper, to taste

Details

Servings 2
Adapted from amybites.com

Preparation

Step 1

For the polenta: Prepare a baking sheet by placing a sheet of parchment paper or a silicone mat on it. Set aside. Add polenta and ¼ teaspoon salt to 2 cups boiling water. Stir constantly until done, 5 minutes. Immediately add Parmesan cheese and stir until combined. Spoon polenta onto prepared baking sheet and, using a rubber spatula or offset spatula, spread it out so it’s about ½” thick. Transfer baking sheet to refrigerator for about 10 minutes or until polenta is set.

For the tomato sauce: While polenta chills, prepare tomato sauce. Add olive oil to a small saucepan over medium-high heat. Add onions and sauté for 5 to 7 minutes or until beginning to soften. Add garlic and sauté for 1 minute or until fragrant. Reduce heat to medium low. Add canned tomato sauce and Italian seasoning and stir; taste and add a pinch of sugar if needed. Simmer for about 5 minutes (or until heated through) while you prepare your eggs. Keep warm until ready to serve. When ready to serve, spoon sauce onto two plates.

To serve: When polenta is set, remove from refrigerator. Using a large heart-shaped cookie cutter, cut two hearts out of the polenta and use a spatula to lift them onto two plates. You will not need all of the polenta; use smaller heart cookie cutters to cut out more for serving or reserve remaining polenta for another use. Top the plated tomato sauce with a polenta heart and a poached egg for each plate. Salt and pepper to taste.

Nutritional information at http://amybites.com/?p=3924