Grilled polenta, sweet tomato-raisin sauce, melted provolone, and a fried egg on top — this modern twist on a 19th-century Argentine recipe is pure comfort.
Full recipe + story on our website & channel!
#polenta #meatless #summerfood #nomeat #summermood
[Music] I didn’t expect much from a 19th century recipe found in a cookbook I bought from Buenosiris, but it led me here to a crispy grip palenta, sweet tomato sauce, melted provolone, and a fried egg on top. The original version was a humble stew with cornmeal, tomato, garlic, raisins, and egg, but I saw Sicilian flavors in it and felt the Romanian connection, too. So I reimagined it. Gave each element space. Made the penta the star. Added cheese because Argentina loves grilled probolon. And finish it in an Argentine way with a sunny side up egg on top. So I suggest you save this recipe for later because you want to try it. The fur recipe is on our website and the full video on our YouTube channel. Until next time, stay nerdy and keep cooking.