Sunny Side Polenta Bowl

A comforting bowl of creamy polenta topped with sautéed sun-dried tomatoes, a perfectly cooked egg, and tangy feta cheese, perfect for a delicious single-serving brunch.

⏱️ Cooking Time: 20 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by preparing the polenta. In a small saucepan, bring 1 1/2 cups of water to a boil. Slowly whisk in the 1/2 cup quick-cooking polenta, stirring constantly to prevent clumping. Reduce the heat to low and continue stirring until the polenta thickens and becomes creamy, about 5 minutes. If it becomes too thick, add a bit more water to achieve your desired consistency.
2. 2.
   While the polenta is cooking, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the sliced 1/4 cup sun-dried tomatoes and sauté for about 2-3 minutes until they are slightly softened and fragrant. This will deepen their flavor and create a delicious base for your bowl.
3. 3.
   In the same skillet, gently crack in the large egg and cook for about 3-4 minutes, or until the whites are set but the yolk remains runny. If you prefer a firmer yolk, cover the skillet with a lid to steam the egg slightly. Season with salt and pepper to taste.
4. 4.
   To assemble, spoon the creamy polenta into a bowl. Top with the sautéed sun-dried tomatoes, ensuring they are evenly distributed. Carefully place the cooked egg atop the polenta, allowing the yolk to create a rich sauce when broken.
5. 5.
   Sprinkle 1/4 cup crumbled feta cheese over the top, allowing it to melt slightly into the warm polenta. This adds a tangy contrast to the rich egg yolk. Serve immediately for a comforting and flavorful single-serving brunch.