Some people say there’s a difference between grits and polenta. I’m not so sure.
Either way. They’re both good.
So I made this egg-tomato-polenta thing. It’s a tomato sauce based on my favorite recipe, with the addition of anchovies and the subtraction of the ingredients I didn’t have. Then I added swiss chard. Served over polenta and topped with fried eggs (maybe I’ve mentioned this before, but I cooked them sunny side up in lots of oil over low heat. In the past I’ve had problems with my eggs being too done but this method seems to get the job done).
Next time I don’t think I’ll use the anchovy. It was okay but didn’t really showcase their flavor the way I wanted. Also, would let the tomato sauce cook down more. The sauce was a little too liquidy, which I’m sure is because I used only half a can of tomato at first, but after adding the chard, thought it needed more tomato so added the rest of the can. By then it was basically time for dinner so I didn’t really have time to let it simmer down. And just now I thought, maybe next time I’ll add some lemon juice and zest to the polenta?
Tomatoey Eggs and Polenta
1/2 onion, diced
2 cloves garlic, diced
1.5 oz jar of anchovies in olive oil
crushed red pepper
28 oz can tomatoes
bunch of swiss chard, chopped or cut into ribbons or whatever
about 4 cups polenta (1 cup cornmeal to 4 cups water)
4-8 fried eggs
parmesan or other hard Italian-y cheese
Heat olive oil over medium, add onion and cook, stirring occasionally, until onion starts to become translucent. Add garlic, after about 30 seconds, add anchovy and crushed red pepper. Stir until anchovies dissolve. Add tomatoes with their juice. Let simmer 20-30 minutes or more. About 20 minutes before serving, add swiss chard and cover until wilted.
Serve on top of polenta and topped with a fried egg or two. Grate cheese on top.