Roasted Fire Tomatoes with Creamy Cornmeal Polenta and Egg
A rustic Italian-inspired comfort dish featuring fire-roasted canned tomatoes slow-roasted with garlic and rosemary until caramelized, served over silky cornmeal polenta and topped with a fried egg. The tomatoes develop deep, concentrated flavors during roasting while the polenta provides a creamy, warming base. Perfect for brunch or a satisfying dinner when you want something hearty yet refined. The combination of textures and the runny egg yolk creates a luxurious sauce that ties everything together.
Ingredients
- 2 28-ounce cans fire roasted whole tomatoes
- 4 cloves garlic, sliced
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- fresh ground black pepper
- 4 sprigs rosemary
- 1 ½ cups cornmeal
- 1 teaspoon kosher salt
- 1 tablespoon butter
- ¾ cup milk
- 4 eggs, for serving
Instructions
- 1
Preheat oven to 400°F
- 2
Slice the garlic and drain tomatoes thoroughly, then slice tomatoes in half
- 3
Toss garlic and tomatoes with olive oil, kosher salt, and fresh ground black pepper
- 4
Roughly tear rosemary sprigs into large pieces and mix into tomatoes
- 5
Pour tomatoes into baking dish and roast for 45 minutes, stirring once or twice
- 6
Bring 6 cups water to boil in medium saucepan
- 7
Whisk cornmeal into boiling water in slow steady stream, whisking constantly to prevent lumps
- 8
Continue whisking until polenta begins to thicken, about 1 to 2 minutes, then add kosher salt
- 9
Reduce heat so polenta bubbles slowly and cook, stirring occasionally, for about 20 minutes until cornmeal loses raw flavor
- 10
Turn off heat and stir butter, milk, kosher salt and black pepper into polenta
- 11
Fry eggs in skillet while polenta cooks
- 12
Remove rosemary pieces from tomatoes before serving
- 13
Serve polenta in bowls topped with roasted tomatoes and fried egg
Tips
Drain tomatoes thoroughly to prevent excess liquid from making the dish watery during roasting.
Taste polenta frequently during cooking to check when the raw cornmeal flavor disappears.
Keep polenta covered and add milk or water if it becomes too thick before serving.
Good to Know
Refrigerate leftovers up to 3 days. Reheat polenta gently with added liquid.
Roast tomatoes up to 2 days ahead. Make polenta fresh for best texture.
Serve immediately while polenta is warm and egg yolk is runny.
Common Mistakes
Add cornmeal slowly while whisking to avoid lumps in polenta
Don't skip draining tomatoes to avoid watery results
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
less smoky flavor
FAQ
Can I make this vegetarian?
Yes, simply omit the fried eggs and serve the roasted tomatoes over polenta, or add grated cheese for extra richness.
What if my polenta gets lumpy?
Whisk vigorously or use an immersion blender to smooth it out. Adding cornmeal too quickly usually causes lumps.
How long will leftover polenta keep?
Refrigerate up to 3 days. Reheat gently with milk or water to restore creamy texture.