Grilled Polenta with Fried Eggs and Tomato Sauce

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I was not sure this meal would warrant its own storyline, but then again, why not?

We do not have leftovers in this house. Possibly because I don't use that term. Any food, raw or cooked is the makings of a new meal. Even if it is simply warmed up and served in the exact same way it was presented the first time around.

But usually, I make something completely different from whatever we have on hand. However this is important, I don't want to add to it, I want to use it up. Leftover leftovers are not the goal. Having simple recipes that are quick to simmer up, helps also. Case in point, this Grilled Polenta with Eggs and Tomato Sauce. For example:

We had the remaining polenta from another meal in the refrigerator. I had already pressed it into a loaf pan*, knowing that it would be grilled before serving, the next time around. It could have been a simple side dish for any meal, but I wanted to use the suggestion found in the original recipe and try it grilled and served with eggs.

We love eggs and tomatoes together.  I knew I would enjoy a tomato sauce over the polenta for our breakfast. In the past, I have made the very simple (yet very delicious!) Marcella Hazen's Tomato Sauce with Onion and Butter. I will tell you right now, this is a perfect recipe. All the ingredients are pantry staples so you can simmer this up any time you want tomato sauce. Put these two recipes together and you get,
Grilled Polenta with Feied Eggs and Tomato Sauce, delicious for any meal.
Grilled Polenta with Fried Eggs and Tomato Sauce

Grilled Polenta with Fried Eggs and Tomato Sauce
by the seat of my pants!

1 loaf pan of cooked Polenta with Beans and Vegetables, refrigerated overnight to firm and set up
1 recipe of Marcella Hazen's Tomato Sauce with Onion and Butter
olive oil and butter
3-4 eggs
Seasoning for the eggs, as desired
Parmesan cheese if desired

Slice polenta, brown in a cast-iron skillet in equal parts olive oil and butter (start out with 1 T of each). Turn and brown the other side.

Remove slices to serving plates.

Fry eggs as desired, arrange on plates with the eggs.

Spoon tomato sauce over the polenta slices.

Pass Parmesan cheese at the table for those that desire.


*Note:  it would be easier to press the warm polenta into a flat pan and then cut squares for grilling. The slices cut from the loaf shape were a bit fragile.

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  1. I adore grilled polenta and always make extra just so I can have it grilled the next day. :) This looks like a great way to use up what was in the kitchen. (See, I didn't say "leftovers." )

    1. This was a new dish for my husband, but he loved it. Score on for planned-overs!

  2. The polenta and eggs sound amazing, but I'm not a fan of tomato sauce with eggs.

    1. The Polenta is flavorful enough to stand on it's own with eggs. My grandmother use to add cooked and chopped sausage or ham to "mush" as she called it and then fried that up with eggs, I want to try that soon. Thanks for visiting.

  3. I don't think I've ever had polenta, but I think I'd like this, it looks good.


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