Curried Tomato Sauce with Sauteed Greens and a Soft-Boiled Egg Over Polenta

A couple weeks ago I made Curried Tomato Sauce with Sauteed Greens and a Soft-Boiled Egg Over Polenta, adapted from this recipe.

Two things to note from this picture (besides that fact that I don’t have that whole “natural lighting” thing down):

  • I am still trying to perfect the soft-boiled egg and am not even going to post my method because I didn’t think it turned out well.  My mom who has an egg aversion will say that this is undercooked but I was actually going for even more soft-boiled than this (I can hear her gagging right now).
  • My greens are sad.  I consistently underestimate the amount of greens I need when I wilt them.

There are basically four components: the polenta, the curried tomato sauce, the sauteed greens, and the soft-boiled egg.  The polenta and sauce take some time to cook but it is mostly just standing there and stirring.

Parmesan Polenta – This is super easy to make, just make sure to keep stirring!

4 cups vegetable broth
1 cup polenta (I usually grab this from the bulk section – sometimes it is labeled as cornmeal)
1/2 cup parmesan cheese, grated

  1. Bring broth to a boil
  2. Slowly whisk in the polenta and reduce heat to a simmer
  3. Stir frequently until polenta has absorbed most of the broth
  4. Stir in cheese

Curried Tomato Sauce – This looks like a long list of ingredients but it is mostly spices, a great way to utilize the bulk section of your grocery store if it has them.

2 Tbsp olive oil
1 onion, finely diced
2 medium carrots, finely diced
3 cloves garlic, minced
2 tsp cumin
1 tsp coriander
1/2 tsp turmeric
1/8 tsp cayenne pepper
1/4 tsp ground ginger
pinch red chili flakes
pinch of salt
14oz. can diced tomatoes

  1. Heat the oil in a saucepan over medium heat
  2. Add the onions, carrots, and garlic and cook until soft
  3. Stir in all the spices and pour in the tomatoes along with all their juices
  4. Bring to a simmer, then reduce heat to low and cook, stirring occasionally for 30-45 minutes or until the sauce has thickened

Sauteed Greens

2 Tbsp olive oil
1 bunch rainbow swiss chard (or whatever greens you have around)
1 clove garlic, thinly sliced
pinch of salt

  1. Heat the oil over medium heat
  2. Once the oil is hot, toss in the greens, garlic, and salt
  3. Cook until the greens begin to turn a brighter green and wilt down

Assemble everything together and enjoy!

-Sara

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