A Surprisingly Great Dinner From a Tube of Polenta

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Have you seen these polenta tubes in the supermarket?  They’re everywhere, and I always scratch my head as to what exactly you’re supposed to do with them. I’ve made polenta before and the steps never involved forming it into the shape of a sausage.

But Eureka, now I get it!  I found this New York Times recipe the other day, and finally the polenta tube made sense.

The recipe is for grilled polenta on a spicy tomato sauce with fried eggs, and it’s a keeper.

All I did was cut the polenta tube into rounds and throw them on the griddle until they browned on both sides.

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The sauce of diced tomatoes, onions, garlic, capers and olives came together in minutes.

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For my own addition to the recipe, I roasted kale with garlic cloves and olive oil until the kale was crispy.

The last step was to fry up a few eggs.

The tomato sauce went on the place first, followed by the grilled polenta rounds. I piled a small mound of kale onto the polenta, and placed the fried egg on top.

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So good.

I store all my digital recipes on Evernote, the notetaking software service and app.  This one got an asterisk next to it, for “Favorites.”

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