Polenta Patties with Sautéed Greens, Poached Egg and Roma Tomato Basil Salsa

1 C. corn grits or corn meal

4 C. water or broth

2 T. olive oil

4 C. of soft, tender greens

6 eggs

Salt to taste

 

1 lb. Roma tomatoes, diced into ¼-inch pieces

1 T. garlic, peeled and minced

½ C. chopped fresh basil

½ C. extra-virgin olive oil

¼ C. balsamic vinegar

1 T. cracked black pepper

1 tsp. salt

 

Bring water or broth and salt to boil in a large pot over high heat. Once the liquid is boiling, slowly add the corn meal, stirring constantly with a whisk to keep lumps from forming. When the grain is mixed smoothly into the liquid, reduce the heat to low and simmer gently for 30 minutes until very thick. Stir occasionally to keep the polenta from sticking. Remove the cooled polenta from the pan, slice off 6 ¼-inch slices.

Heat the olive oil in a large pan over medium-high heat. Add polenta patties, fry until golden brown on both sides, about three minutes per side. Remove to a plate and keep warm. Raise the heat to medium-high again, add 1 T. of oil to the pan and sauté the greens until wilted and tender. Heat 2 inches of water just to a boil in a medium fry pan and add one tsp. of white vinegar, then reduce heat to low. Crack eggs into the water and poach until desired doneness, about two to three minutes for soft yolks. Using slotted spoon, remove the eggs from water, being careful not to break the yolk. Place one polenta patty on each plate. Top with the greens, then the poached egg. Pour salsa over all. Serve the salsa warm or cold. Mix the tomatoes, garlic, basil, oil, balsamic vinegar, pepper, and salt in a bowl. The salsa is best when used immediately. Variations: Top the polenta patties with tomato, basil, and mozzarella in a baking dish. Sprinkle parmesan cheese over all and bake in a 350° oven until warm. Top the polenta patty with sautéed spinach, Roma tomato salsa and a poached egg.