Creamy polenta with poached eggs and roasted tomatoes

Name: Creamy polenta with poached eggs and roasted tomatoes
Total time: 35 min
Cuisine: Italian
Ingredients: 4 tomatoes, quartered; 2 tbsp garlic infused oil; 100g quick cook polenta; 500ml water; 25g parmesan, finely grated; 15g butter; 2 large eggs; 1 tbsp basil leaves, torn

Soft parmesan polenta topped with sweet roasted tomatoes and a runny egg.

Time35 min
LevelMedium
Costabout £1.45 a head
Oven200°C (180°C fan)

2 servings

Ingredients

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4tomatoesquartered
2 tbspgarlic infused oil
100 gquick cook polenta
500 mlwater
25 gparmesanfinely grated
15 gbutter
2large eggs
1 tbspbasil leavestorn

Method

1
Heat the oven to 200°C (180°C fan). Roast the tomatoes with the garlic infused oil for 15 minutes until soft and split.
15 min
2
Bring the water to the boil. Pour in the polenta in a thin stream, whisking, and cook for 5 minutes until thick.
5 min
3
Stir in the parmesan and butter.
4
Poach the eggs in gently simmering water for 3 minutes.
3 min
5
Spoon the polenta into bowls, add the tomatoes and eggs, and finish with basil.

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.