Cheesy polenta with fried eggs and roast tomatoes
Soft, buttery polenta with parmesan, sweet roast tomatoes and crisp fried eggs. Rich and gluten free.
- Time35 min
- LevelEasy
- Costabout £1.65 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Toss the tomatoes with half the oil and a pinch of salt on a tray. Roast for 20 minutes until burst and soft.
20 min - 2
Bring the water to the boil with a pinch of salt. Pour in the polenta in a thin stream, whisking all the time.
- 3
Cook for 5 minutes, stirring, until thick and smooth.
5 min - 4
Stir in the butter and most of the parmesan. Keep warm with a lid on.
- 5
Fry the eggs in the rest of the oil in a non stick pan until the edges are crisp.
- 6
Spoon the polenta into bowls. Top with the tomatoes and eggs, then add the basil and remaining parmesan.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.