Eggs/ Italian/ Sauces/Condiments/ Uncategorized/ Vegetables

Saucy Eggs n’ Polenta

Keeping with my desire to not waste my food, and having just made “leftover” Marinara, I wanted to finish up my Parmesan Polenta from the same Italian Pot Roast dish. 

If you don’t have leftovers, all the elements of this dish can be created within an hour to serve you and your family a hearty and satisfying meal. 

I need protein with every meal, so I decided to fry an egg. Putting a fried egg on things seems to be a major food trend right now.  However, I have been assured that this is not exactly new and not exactly local.  It turns out several South American and European countries top many dishes with a cooked egg.  So now I feel not only thrifty, but culinarily cultured as well. 

If you need to make this dish from scratch, each portion of “leftovers” is linked to the original recipe.

“Leftover” Marinara–or marinara sauce

Polenta

Eggs

Olive Oil/Butter

Salt/Pepper to taste

Prepare or warm your marinara sauce, set aside. 

Meanwhile, in a frying pan, add a tiny amount of either olive oil or butter.  Once heated/melted, add about a ½ cup of prepared polenta and “fry” it on both sides.  Depending on how thick you’ve made your polenta, it might be held together or soft, but either way, it is still delicious when heated up this way. 

In a frying pan, fry up one-two eggs per portion to your desired doneness.  Sprinkle each egg with salt and pepper.  Serve together and enjoy.

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  • Naomi
    August 23, 2014 at 4:18 pm

    I looove polenta and egg. My mom used to serve it with salsa and grated cheese and it was always one of my favourites, but nobody else seems to like it.

    • Michelle
      August 25, 2014 at 1:59 pm

      Your mom’s version sounds delicious.