Grilled Polenta With Spicy Tomato Sauce and Fried Eggs

• Basic firm polenta (see recipe), cut into 8 squares
• Olive oil
• 1 onion, finely diced (about 1 cup)
• 3 garlic cloves, minced
• Salt and pepper
• 3 cups canned diced tomatoes, with juice
• 1 bay leaf
• 1 tablespoon roughly chopped capers
• 1/4 cup roughly chopped pitted black olives
• 4 anchovy fillets, rinsed and chopped
• 1/2 teaspoon red pepper flakes
• Large eggs, for frying

1. Paint tops of polenta squares lightly with olive oil.
2. Heat a stovetop grill or cast-iron griddle.
3. Lay polenta top-side down and cook until nicely browned and crisp, about 10 minutes.
4. Flip and brown the other side.
5. Keep warm.
6. For the sauce, heat 2 tablespoons olive oil in a heavy saucepan.
7. Add onion and cook over medium heat until softened, about 5 minutes.
8. Add garlic, season with salt and pepper, and cook for 1 minute more.
9. Add tomatoes and bay leaf and simmer briskly for 5 to 8 minutes, until thickened slightly.
10. Add capers, olives and anchovies and cook for 2 minutes more.
11. Season with red pepper flakes and a little more salt if necessary.
12. On each plate, put 1 square of warm polenta and spoon sauce around it.
13. For each diner, fry 1 or 2 eggs sunny-side up in olive oil, and place on top of sauce.
14. Serve immediately.

polenta, olive oil, onion, garlic, salt, tomatoes, bay leaf, capers, black olives, anchovy, red pepper, eggs

Taken from cooking.nytimes.com/recipes/1014528 (may not work)