Savory Roasted Tomato & Polenta & Eggs

by Christina Meyer-Jax, Tastemaker in Residence - this recipe gluten free, vegetarian

Ingredients: (serving size 2, multiply as needed)

4 eggs

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)


  1. Slice Polenta into round cakes, or form into round cakes if making polenta cakes from scratch.

  2. 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.

  3. 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

  4. Dice 1 Bushel Boy Vine-on tomato and set aside.

  5. Add eggs to frying pan.  Cook fried style to texture preference (over easy to over hard).

  6. 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.

  7. Garnish plate with fresh-diced tomatoes and additional chopped basil. (optional)

*Disclosure: Tomato product ingredient samples for this recipe were provided by Bushel Boy™