Savory Roasted Tomato & Polenta & Eggs
by Christina Meyer-Jax, Tastemaker in Residence - this recipe gluten free, vegetarian
Ingredients: (serving size 2, multiply as needed)
2 Bushel Boy™ Vine-On Tomatoes (fresh)
10-12 Basil Leaves (fresh)
1 Tbsp olive oil (ideally basil infused)
4 small basil and garlic polenta cakes (Ancient Harvest Food Merchants brand has premade tubes) or you can make your own
¼ cup Parmesan cheese (thick shredded)
1 tsp Italian seasoning
Salt (sprinkle to taste)
Slice Polenta into round cakes, or form into round cakes if making polenta cakes from scratch.
Heat up on stove top a cast iron pan (ideally), or frying pan on medium heat. Drizzle olive oil on pan. Add polenta cake rounds to pan. Cook until crispy and lightly brown. Set aside.
Slice 1 Bushel Boy™ Vine-on tomato into thick rounds. Add to frying pan and roast until warm, yet still somewhat firm in texture. Set aside
Dice 1 Bushel Boy Vine-on tomato and set aside.
Add eggs to frying pan. Cook fried style to texture preference (over easy to over hard).
Plate Assembly: Add two eggs to plate. Next to eggs add 2-3 polenta cakes, top with roasted tomatoes, basil leaves, sprinkle with Parmesan cheese, Italian seasoning, and salt to taste.
Garnish plate with fresh-diced tomatoes and additional chopped basil. (optional)
*Disclosure: Tomato product ingredient samples for this recipe were provided by Bushel Boy™