Soft-cooked polenta with red-pepper marinara sauce and eggs

Gluten Free, Vegetarian, Dairy Free, Soy Free

2 Servings, 640 Calories/Serving

30 – 40 Minutes

Polenta, aka cornmeal mush, ranks high on our list of favorite comfort foods. This recipe, in which Chef Justine tops the polenta with a savory from-scratch marinara sauce and fried eggs, is as welcome on the dinner table as it is at a weekend brunch. To save time during the cooking and cleanup, poach the eggs directly in the marinara and skip the frying altogether.

Ingredients

  • ¾ cup polenta
  • 1 or 2 leeks
  • Peeled fresh garlic
  • 1 red bell pepper
  • Fresh oregano
  • ¼ teaspoon Aleppo chile flakes (optional)
  • 1 cup diced tomatoes
  • 1 cup vegetable broth
  • Fresh flat-leaf parsley
  • 2 ounces baby kale
  • 2 pasture-raised organic eggs

Instructions

1

Cook the polenta

In a large sauce pot, bring 3 cups lightly salted water and 1½ tablespoons butter or oil to a boil. Add the polenta in a thin stream, whisking. Reduce to a simmer, cover, and cook at a bare simmer, whisking occasionally, until the polenta is tender and the mixture is thick and creamy, 20 to 25 minutes. Season with pepper.
While the polenta cooks, prepare the marinara sauce.

2

Prep the marinara ingredients

  • Trim the root ends from the leeks; cut them in half lengthwise, then crosswise into ½-inch-thick half-moons. Soak the leeks in a small bowl of cold water, allowing any dirt to settle at the bottom. Skim the leeks from the surface of the water and pat dry.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Remove the stem, ribs, and seeds from the red bell pepper; thinly slice the pepper.
  • Strip the oregano leaves from the stems; coarsely chop the leaves.

3

Start the marinara

In a medium sauce pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the leeks, season with salt, and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the garlic, bell pepper, and as much Aleppo chile as you like and cook, stirring occasionally, until the vegetables start to soften, 3 to 4 minutes.
Add the oregano, tomatoes, and vegetable broth and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until starting to thicken, 6 to 8 minutes.
While the sauce simmers, prepare the parsley.

4

Chop the parsley; finish the marinara

  • Strip the parsley leaves from the stems; coarsely chop the leaves.
Add the parsley and kale to the sauce, season with salt and pepper, and cook, stirring occasionally, until the kale starts to wilt, 2 to 3 minutes. Remove from the heat.
While the kale cooks, prepare the eggs.

5

Cook the eggs

In a medium frying pan over medium heat, warm 1 teaspoon butter or oil until hot but not smoking. Crack the eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer.

6

Serve

Transfer the polenta to individual bowls. Top with the marinara and eggs and serve.

Nutrition per serving: Calories: 640, Protein: 16 g, Total Fat: 33 g, Monounsaturated Fat: 22 g, Polyunsaturated Fat: 2,5 g, Saturated Fat: 5 g, Cholesterol: 225 mg, Carbohydrates: 69 g, Fiber: 8 g, Added Sugar: 0 g, Sodium: 640 mg

Contains: eggs

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