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Poached Eggs in Tomato Sauce over Polenta

Poached eggs floating in a spicy tomato sauce over a pool of cheesy polenta.
Course Featured Dinner
Keyword dinner, healthy, spicy, eggs, easy dinner, weeknight dinner, tomato, tomato sauce, poached eggs, polenta, family meals, cheap meals, cheesy polenta
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 3 -6 servings
Calories 509kcal
Author Dani Meyer


  • 1 can store bought tomato sauce
  • 1 large can diced tomatoes with liquid
  • 1 onion
  • 5-8 mushrooms chopped
  • 2 tb garlic or to taste
  • Italian seasoning
  • Cayenne pepper
  • Salt and Pepper
  • 1 cup cornmeal
  • 1 cup milk
  • 1 1/2-2 1/2 cups water
  • 1/2-1 1/2 cups shredded cheese
  • 3-5 eggs


  • 1. Make homemade tomato sauce. Season and spice to taste. Simmer 15-20 minutes.
    2. Crack eggs onto the top of simmering sauce, cover and cook five minutes. Serve immediately with polenta.
    Make polenta:
    3. Whisk cornmeal, milk and 1 cup of water together in a pot. Over low-med heat bring up to bubbling stirring often. Continue cooking over low whisking every few minutes. Add water slowly as needed to keep the consistency thick but still liquidy. Cook for 10-30 minutes to desired consistency adding water or milk as desired.
    4. Remove from heat, season and stir in shredded cheese till combined.


Serving: 1g | Calories: 509kcal | Carbohydrates: 56g | Protein: 27g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Cholesterol: 345mg | Sodium: 1313mg | Fiber: 9g | Sugar: 10g