We love the simplicity of this dish. Smooth polenta flavored with a quick kale pesto is the perfect canvas for slices of heirloom tomato and a fried egg seasoned with za’atar. Plus, there’s nothing more delightful than breaking a runny yolk and stirring it into the polenta for extra creaminess. Cook, relax, and enjoy!
What you'll need:
8 oz curly kale
1 clove garlic
1 oz parmesan
½ cup polenta
8 oz heirloom tomato
½ teaspoon za’atar
freshly ground black pepper
2 large eggs
blender, food processor, or hand blender
box grater or microplane
1. Blanch kale
Remove ribs from kale and discard. Tear leaves into bite-size pieces. Bring 3 cups of water to a boil in a medium pot and add 1 teaspoon salt. Add kale, cover, and cook until wilted, about 3 minutes. Using tongs, transfer kale to a blender, reserving water. Remove pot from heat.
Make kale puree
Peel garlic then combine kale, garlic, ¼ cup water, and 3 tablespoons olive oil with a hand blender or in a blender or food processor. Season with salt and pepper and process until as smooth as possible (mixture will be smoothest in a blender but it’s OK if it’s not perfectly smooth).
Grate parmesan. Return kale water to a boil. Slowly whisk in polenta, reduce heat to low, and cook, whisking often, until smooth and tender, about 5 minutes. Stir in kale puree and parmesan and season with salt and pepper. Cover and keep warm.
Heat 1 tablespoon oil in a large non-stick skillet over medium high. Crack eggs into skillet, season with salt and pepper and cook undisturbed until edges are golden brown and lacey, about 2 minutes.
Thinly slice tomato and season with salt and pepper.
Divide polenta between bowls and top with tomatoes and fried eggs. Sprinkle with za’atar. Enjoy!