Lekker Brekker Monday: Cheesy polenta with a fried egg & onion-tomato relish

Grainy brekker: Tony Jackman’s cheesy polenta with a fried egg and tomato and onion relish, photographed in a breakfast bowl by Mervyn Gers Ceramics. 29 April 2024.

Here’s a recipe I concocted this morning in a bid to make a breakfast a little different from the norm. There’s no bacon in it, but there could be. There’s no sausage in it but there could be. The extras are open to your preferences and your imagination. I chose to serve the polenta with a fried egg and a ladle of a tomato and onion relish. I finished it off with chopped garlic chives, salt and black pepper. But you could easily grate some Parmesan over if you like.

The heart of the dish, though, is that cheesy polenta. I stirred two cups of grated Langbaken Stout Willis into polenta made with 2 cups of heated milk and ½ a cup of polenta grains. This cheese melts quickly and easily, but there’s no reason why regular old mature Cheddar can’t be used instead. As long as it is a good melting cheese, choose your favourite.

I made a quick relish of fried sliced onions simmered with Italian passata for some pure tomato flavour on the side. The passata is barely cooked at all, just heated through with the cooked onion. The whole point of passata is its fresh zing of tomato flavour.Cook the onion first. Using 1 small or ½ a larger onion, slice it thinly and sauté in a little olive oil until lightly browned. Season with salt and black pepper. Add the passata and heat through just before serving.

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