GRILLED POLENTA WITH SPICY TOMATO SAUCE AND FRIED EGGS

Grilled Polenta With Spicy Tomato Sauce and Fried Eggs image

Provided by David Tanis

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 12

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
1/4 cup roughly chopped pitted black olives
4 anchovy fillets, rinsed and chopped
1/2 teaspoon red pepper flakes
Large eggs, for frying

Steps:

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.
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.
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.