Creamy Polenta with Kale and Fried Eggs

Kristine Kidd

The salsa verde is optional, but we love the fresh taste it adds to this satisfying gluten-free breakfast or dinner dish. Swiss chard, spinach, and broccoli rabe are good replacements for the kale. For broccoli rabe, follow the directions for the kale. For chard and spinach, sauté for a scant 3-5 minutes; no need to add water or cover the pan. This polenta also makes a great base for scallops (or shrimp) in a tomato sauce, grilled vegetables, sautéed mushrooms, and roasted cherry tomatoes.

Print Recipe

Course Breakfast

Servings 2 servings

Ingredients

Salsa Verde

½ cup packed Italian parsley leaves
½ cup packed fresh basil leaves
1 small shallot, chopped
¼ teaspoon coarse kosher salt
3 tablespoons extra-virgin olive oil
1 teaspoon grated lemon zest
1½ tablespoons fresh lemon juice
Freshly ground black pepper

Microwave Polenta

2 cups water
½ cup gluten-free medium-grind cornmeal, (I like Bob’s Red Mill whole grain cornmeal)
1 tablespoon olive oil
½ teaspoon coarse kosher salt
Freshly ground pepper
¼ cup freshly grated Parmesan cheese, plus more for sprinkling

Kale and eggs

2 tablespoons olive oil
½ large bunch kale, large stems removed, chopped (about 2 cups chopped)
Coarse kosher salt and freshly ground pepper
2-4 eggs

Instructions

For the salsa verde: Place the parsley, mint, and chopped shallot on a cutting board. Sprinkle with ¼ teaspoon salt and chop together until minced. Transfer to a small bowl. Mix in the oil, lemon zest and juice. Season to taste with salt and a pepper.
For the Polenta: Combine the water, cornmeal, olive oil, salt, and a generous amount of pepper in a medium microwave-safe bowl. Mix to combine. Cook in the microwave at high setting for 5 minutes. Stir thoroughly, and then cook at high setting for 5 more minutes. Stir well. Mix in the cheese.
Meanwhile, cook the kale and eggs: Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Add the kale, sprinkle with salt and pepper and stir to coat with oil. Add ¼ cup water, cover and cook until the kale is tender, about 5 minutes. Add the kale to the polenta and stir to combine.
Quickly rinse out the skillet, dry well, and return to medium heat. Add the remaining 1 tablespoon oil and heat until hot. Add the eggs. Sprinkle with salt and pepper and let sizzle until the whites are set and the yolks are still runny.
Divide the polenta among 2 plates or shallow bowls. Top with the eggs. Grate a little Parmesan cheese on top and serve with the salsa verde, if using.

Keyword Gluten Free