- Polenta and Greens
- 1 cup corn grits or corn meal
- 4 cups water or broth
- 2 tablespoons olive oil
- 4 cups of soft, tender greens
- 6 eggs
- Salt to taste
- 1 pound Roma tomatoes, diced into ¼-inch pieces
- 1 tablespoon garlic, peeled and minced
- ½ cup chopped fresh basil
- ½ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon cracked black pepper
- 1 teaspoon salt
- Bring water or broth and salt to boil in a large pot over high heat.
- Once the liquid is boiling, slowly add the corn meal, stirring constantly with a whisk to keep lumps from forming.
- When the grain is mixed smoothly into the liquid, reduce the heat to low and simmer gently for 30 minutes until very thick. Stir occasionally to keep the polenta from sticking.
- Remove the cooled polenta from the pan, slice off 6 ¼-inch slices.
- Heat the olive oil in a large pan over medium-high heat. Add polenta patties, fry until golden brown on both sides, about three minutes per side. Remove to a plate and keep warm.
- Raise the heat to medium-high again, add 1 tablespoon of oil to the pan and sauté the greens until wilted and tender.
- Heat 2 inches of water just to a boil in a medium fry pan and add one teaspoon of white vinegar, then reduce heat to low. Crack eggs into the water and poach until desired doneness, about two to three minutes for soft yolks. Using slotted spoon, remove the eggs from water, being careful not to break the yolk.
- Place one polenta patty on each plate. Top with the greens, then the poached egg. Pour salsa over all. Serve the salsa warm or cold.
- Mix the tomatoes, garlic, basil, oil, balsamic vinegar, pepper, and salt in a bowl. The salsa is best when used immediately.
- Top the polenta patties with tomato, basil, and mozzarella in a baking dish. Sprinkle parmesan cheese over all and bake in a 350° oven until warm.
- Top the polenta patty with sautéed spinach, Roma tomato salsa and a poached egg.