The saga of my polenta addiction continues. I had my wisdom tooth out this morning so I needed something soft and easy to eat for dinner. I was lying pathetically on the sofa all afternoon watching Gossip Girl and trying to figure out what I could eat. After much pinterest browsing I was craving eggs and polenta. Since I eat polenta all the time I decided to mix it up a bit and add some tomatoes and harissa instead of making it with milk the way I usually do.
You will love this polenta. With a bit of cream and cheddar cheese added at the end it was a great way to feel like I’m eating something different while still getting my polenta fix.
Is there anything better than cutting a yolk open? I’m loving the way this has become such a ‘thing’ on the internet.
So now I’ve returned to my position on the sofa, trying to work out how to eat mini eggs without causing myself any further mouth injury, and hoping that tomorrow I’ll be able to eat whatever I want again. For Valentine’s Day Will and I decided that the only thing we wanted to do was eat nice food (what else is new) so we’re going to have an extra special brunch. Then we’re headed out for dinner for Will’s mum’s birthday. I’m gonna be so sad if I can’t enjoy all the eating I have planned for tomorrow!
Do you have any plans for Valentine’s Day? I’ve never really thought of it as a big thing but I guess getting presents and cards can’t be a bad thing. Will and I have decided we’re going to wait until we have more money to buy nice things for each other!
Anyway, let me know if you enjoy this harissa polenta creation, I think it’s pretty great. x
This is a quick and tasty meal perfect for lunch or dinner. Creamy, gently spiced polenta topped with wilted spinach, a fried egg and a sprinkling of feta and chives.
- 1 400g tin Chopped Tomatoes
- 500 ml Chicken/Vegetable Stock
- 200g Fine Polenta
- 1 tsp Harissa Seasoning
- Salt and Pepper
- Handful grated Cheddar Cheese
- 1-2 tbsp Double Cream
- 2 Eggs
- 400g Baby Leaf Spinach
- 100g Feta
- Put the tin of tomatoes, stock, harissa seasoning and salt and pepper into a saucepan over a medium-high heat and bring to the boil.
- Add the polenta, whisking constantly. Turn the heat down to medium and leave to cook for 15 minutes, stirring regularly.
- When the polenta is nearly cooked put a frying pan over a medium heat and fry your eggs. I added the spinach to the same pan and let it wilt while the eggs were cooking.
- When the polenta is ready stir in the cream and cheddar cheese. Pour into bowls and top with the spinach, then the fried egg. Sprinkle on feta and chopped chives and serve.