Skip to main content

Tomato-Cornmeal Rice Bowl

 Random things in the pantry. Here's the second one.

The 5 ingredients are: broth, cornmeal, rice, tomato and eggs


Tomato-Cornmeal Rice Bowl

Ingredients:

  • 2 cups of broth (vegetable or any broth you have)
  • 2 eggs
  • ½ cup of cornmeal
  • 1 cup of cooked rice
  • 1-2 fresh tomatoes, diced (or 1 cup canned tomatoes)
  • Salt and pepper to taste
  • Optional: herbs like basil or parsley for garnish

Instructions:

  1. Prepare the rice: If your rice isn't already cooked, cook 1 cup of rice in the broth for extra flavor. Set aside.

  2. Make the cornmeal mixture: In a small pot, bring 1 cup of broth to a boil. Slowly whisk in the cornmeal, reducing the heat to low. Stir continuously for about 5-7 minutes until thickened, resembling soft polenta. Season with salt and pepper, and set aside.

  3. Cook the tomatoes: In a small pan, sauté the diced tomatoes with a pinch of salt and pepper. Cook for about 5 minutes until they soften and release their juices. Set aside.

  4. Cook the eggs: You can either fry or poach the eggs. If frying, heat a bit of oil in a pan and cook the eggs sunny-side up or to your desired doneness.

  5. Assemble the bowl: In a bowl, layer the rice on the bottom. Add a generous scoop of the creamy cornmeal, spoon the sautéed tomatoes on top, and place the fried eggs over the tomatoes. Sprinkle with salt, pepper, and herbs if using.

  6. Serve: Serve immediately while warm, letting the egg yolk run into the cornmeal and rice for a rich, hearty bowl of comfort.

This is a wholesome meal perfect for lunch or dinner! If you want to try this or already have please comment on how it was I really appreciate the feedback, you can also comment on what you would like to see in this series.

Comments

Post a Comment