Polenta gratin with tomato sauce and eggs

Baked polenta with tomato sauce and eggs – a delicious and comforting recipe, perfect for any occasion! This dish combines tradition with a modern twist, offering a savory alternative for those who are lactose intolerant. Polenta, a staple food in many cultures, has been reinterpreted in this simple yet flavorful recipe that will delight even the most discerning taste buds.

Preparation time
- Prep time: 15 minutes
- Cooking time: 35 minutes
- Total: 50 minutes
- Servings: 4

Ingredients
- 50 cl water
- 1/4 Knorr chicken cube (or other concentrated broth)
- 90-100 g cornmeal
- 200 g Arrabiata tomato sauce – Panzani (or your preferred tomato sauce)
- 125 g smoked bacon (or a vegetarian alternative)
- 4 eggs
- Dried thyme, salt, pepper
- Fresh basil for garnish

Step-by-step instructions

1. Preparing the water for polenta
In a large pot, bring 50 cl of water to a boil. Add 1/4 Knorr chicken cube and a pinch of dried thyme. This step is essential for flavoring the polenta.

2. Adding the cornmeal
When the water starts to boil, reduce the heat to medium and gradually pour in the cornmeal while constantly stirring with a whisk or wooden spoon. This technique will prevent lumps from forming and ensure a smooth texture.

3. Cooking the polenta
Keep stirring for 8-10 minutes until the mixture thickens. The polenta is ready when it starts to pull away from the sides of the pot. A creamy yet dense texture is ideal for this recipe.

4. Preparing the oven
Preheat the oven to 200°C. This step is important for achieving a nice golden crust on the polenta.

5. Assembling the polenta in the dish
Grease a heat-resistant dish of about 20/25 cm with a little oil or butter to prevent sticking. Pour the polenta into this dish and level the surface with a spatula.

6. Adding the sauce and bacon
Spread the Arrabiata tomato sauce evenly over the polenta. Cut the bacon into small pieces, fry it briefly in a pan until crispy, then sprinkle it over the tomato sauce. This step will add extra flavor and texture.

7. Baking in the oven
Place the dish in the preheated oven and bake for 20 minutes. This will allow the flavors to combine and the polenta to brown slightly.

8. Adding the eggs
Remove the dish from the oven and carefully crack the four eggs on top of the mixture. Return to the oven for another 5 minutes until the whites are fully cooked, and the yolks remain slightly soft. These add a rich texture and delicious flavor.

9. Serving
You can serve the baked polenta with sides of pickles, grilled vegetables, or baked potatoes. This combination is not only savory but also colorful! You can also add a few fresh basil leaves for an extra touch of flavor.

Useful tips
- Cornmeal: Choose a good quality cornmeal, ideal for polenta, which will provide a fine and creamy texture.
- Alternative sauces: You can experiment with different tomato sauces, such as basil tomato sauce or spicy tomato sauce, to adapt the recipe to your tastes.
- Vegetarian variations: Replace the bacon with sautéed mushrooms or roasted vegetables for a delicious vegetarian option.
- Frequently asked questions:
- Can I replace the bacon? Yes, you can opt for smoked tofu or sautéed vegetables.
- How can I store leftover polenta? Polenta can be stored in the refrigerator in an airtight container for 2-3 days. It can be reheated in the microwave or on the stove with a bit of water.
- Calories and nutritional benefits: This recipe offers a balanced ratio of carbohydrates from cornmeal, proteins from eggs, and fats from bacon. Each serving contains approximately 350-400 calories, making it a nourishing option for a main meal.

A personal note
This baked polenta with tomato sauce and eggs recipe reminds me of family meals, where each ingredient has a story. Whether it’s a long day dinner or a gathering with friends, polenta is always a reason for joy. So, don’t hesitate to bring a touch of tradition to your plate! Enjoy your meal!

Boil water. Add the Knorr cube and a bit of dried thyme. When it starts to boil, gradually pour in the cornmeal while continuously stirring. Cook on low heat for 8-10 minutes until it thickens, stirring constantly with a whisk or a wooden spoon. Preheat the oven to 200°C. Pour the polenta into a greased heat-resistant dish (20/25 cm). Top with tomato sauce, diced and fried bacon. Bake for 20 minutes. Remove from the oven, crack the eggs on top, and return to the oven for another 5 minutes. It's ready, you can serve it with pickles, vegetables, or baked potatoes, etc. It's also very good without cheese :) You can make more polenta if you want! Enjoy your meal!

 Ingredients: 50 cl of water, 1/4 cube of Knorr chicken stock, 90/100 g of corn flour, 200 g of Arrabiata tomato sauce - Panzani, 125 g of smoked bacon, 4 eggs, thyme, salt, pepper, fresh basil.