Grilled Polenta With Spicy Tomato Sauce and Fried Eggs

Ingredients

• Basic firm polenta (see recipe), cut into 8 squares
• Olive oil
• 1 onion, finely diced (about 1 cup)
• 3 garlic cloves, minced
• Salt and pepper
• 3 cups canned diced tomatoes, with juice
• 1 bay leaf
• 1 tablespoon roughly chopped capers
• ¼ cup roughly chopped pitted black olives
• 4 anchovy fillets, rinsed and chopped
• ½ teaspoon red pepper flakes
• Large eggs, for frying

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    287 calories; 27 grams fat; 4 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 5 grams protein; 90 milligrams cholesterol; 341 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Paint tops of polenta squares lightly with olive oil. Heat a stovetop grill or cast-iron griddle. Lay polenta top-side down and cook until nicely browned and crisp, about 10 minutes. Flip and brown the other side. Keep warm.
2. For the sauce, heat 2 tablespoons olive oil in a heavy saucepan. Add onion and cook over medium heat until softened, about 5 minutes. Add garlic, season with salt and pepper, and cook for 1 minute more. Add tomatoes and bay leaf and simmer briskly for 5 to 8 minutes, until thickened slightly. Add capers, olives and anchovies and cook for 2 minutes more. Season with red pepper flakes and a little more salt if necessary.
3. On each plate, put 1 square of warm polenta and spoon sauce around it. For each diner, fry 1 or 2 eggs sunny-side up in olive oil, and place on top of sauce. Serve immediately.

About 40 minutes