Real Italians look away; this recipe definitely isn’t for you. Otherwise keep reading.
Now that it’s getting darker earlier and earlier I can’t help but be lazier when it comes to cooking meals. I’ve been looking for simpler things I can throw together in 10 minutes or so that still pack a lot of flavor. I’ve started keep a tube of pre-cooked polenta(the horror!) around to heat up in sauce whenever I need a quick Italian fix. Gourmet? Not at all. But it’s healthy, gluten-free, and much cheaper than take-out options.
This is hardly a “recipe”; more like a list of ingredients to throw together for a quick meal. If you’re not a vegetarian, you can skip the eggs entirely and use a meat sauce instead. But I think there’s nothing better on a cold night than warm marinara sauce and runny yolks.
I’d generally say to expect 3-4 polenta slices, 3/4 cup sauce, and 2-3 eggs per person but you can customize this to perfectly fit your appetite.
Polenta And Eggs
Prep time: 5 minutes
Cook time: 10 minutes
- Pre-cooked polenta
- Marinara sauce
- Add enough marinara to fill a frying pan.
- Slice the polenta 1/2 an inch thick and spread it out on the sauce in a single layer.
- Cook for 2-3 minutes on medium in a covered pan, flip, and cook another 2-3 minutes.
- Move the polenta onto a dish but reserve the sauce in the pan. Add a little bit of water if it looks dry or is thinning.
- Poach the eggs in the tomato sauce until the tops are cooked but keeping the yolks runny.
- Serve the poached eggs and marinara sauce over the plated polenta.
Of course if you have time you can cook your own polenta and make the marinara sauce from scratch. But then again if you have time for all of that something tells me you aren’t looking at this recipe.