Eggs With Polenta
1 tbsp butter
⅓ cup tomato, chopped
½ cup onion, chopped
1 clove garlic, chopped (1 tsp)
½ tsp sugar
½ cup Creamy Cheesy Polenta, chilled
1 egg
Melt butter in a saute pan over medium heat. Add tomatoes and onions.
When onions and tomatoes begin to simmer, turn the heat down to low. Add garlic and sugar. Cook for 30 minutes, stirring occasionally. Remove from the pan, cover to keep warm and set aside.
Coat pan with cooking spray and turn heat up to medium. Form the chilled polenta into a patty and place in the pan. Cook until brown and carefully flip over.
Crack the egg into the pan beside polenta. Cook to desired doneness, flipping once.
Remove polenta to a plate, top with egg and tomato/onion mix. Serve immediately.
1 serving, 340 calories
Another great recipe here! I don’t skimp on breakfast, and I love eggs. Never thought to combine polenta with the eggs. Sounds pretty yummy. Would sure love to see some nutritional information for your recipes 🙂 That would make planning so much better for me. I try to watch my fat and carb intake, so knowing that would help tremendously.
Thank you for your comments and suggestion! I’ll look into adding a nutritional profile to recipes.
This actually looks like my next breakfast meal. Also, thank you for sharing the polenta recipe because I honestly had no idea of what it consisted. Eggs are always a part of my mornings but finding new ways to prepare them is always an appealing and motivational thing for me. If you substitute the chopped tomatoes with carrots will it still be okay?
The best thing about making your own food at home is that you can add or subtract anything you want! I think carrots would be great in this dish.