Polenta Fried Eggs Greens and Blistered Tomatoes
Ingredients
- 2 to 2 1/2 cups water (depending on cooking method)
- 1/2 cup gluten-free medium-grind cornmeal, such as Bob’s Red Mill
- 1 Tbs. olive oil
- 1/2 tsp. kosher salt, plus more, to taste
- Freshly ground black pepper, to taste
- 2 to 4 Tbs. grated Parmigiano-Reggiano or pecorino romano cheese (optional)
- 1 Tbs. chopped fresh thyme
- 2 Tbs. olive oil
- 2 cups cherry or grape tomatoes
- 1/2 cup minced red onion
- Pinch of red pepper flakes
- 1 large bunch Swiss chard, stems removed, leaves chopped
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup water
- 4 eggs
Instructions
Polenta, Fried Eggs, Greens and Blistered Tomatoes serves 2 original recipe by Williams-Sonoma.
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