Vegetable broth
Fine cornmeal
Parmesan cheese, grated
Fresh parsley (stems and leaves)
Olive oil
Onion, finely chopped
Vegetables of choice (zucchini, eggplant, bell pepper, etc.)
Garlic cloves, finely chopped
Chili powder
Paprika
Ground cumin
Diced tomatoes
Hot sauce
Eggs
Parmesan cheese shavings
Fresh parsley, coarsely chopped
Salt and pepper
In a medium-sized pan, bring to a boil the vegetable broth.
Meanwhile, line a 20 x 20 cm (8 x 8″) square mold with parchment paper, leaving the ends hang off the edges.
Pour the polenta into a bowl and whisk vigorously for a few minutes until the preparation thickens. Add the parmesan and parsley. Season with salt and pepper.
Using a hand blender, mix the polenta preparation until you get a smooth puree. Then, pour into the square mold. Refrigerate overnight.
In the morning, start cooking the tomato sauce. In a large non-stick pan, sweat the onion in the olive oil. Add the garlic and spices. Cook 1 more minute.
Incorporate the diced tomatoes. Season with salt and pepper. Bring to a boil and let simmer over low heat for 20 minutes.
Meanwhile, unmold the polenta. Cut into 12 sticks to make the fries.
In another non-stick skillet, heat a bit of oil. Brown the polenta fries on each side. Set aside.
Using a spoon, make wells in the tomato sauce. Crack the eggs in them and sprinkle parmesan cheese on top. Cover and let simmer 5 minutes or until desired doneness.
Garnish with fresh basil leaves. Serve with the crispy polenta fries.
