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© Meredith Corporation. All rights reserved. Used with permission.
Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Cook polenta slices in hot skillet for about 6 minutes or until golden brown, turning once halfway through cooking time. Meanwhile, prepare sauce. In a microwave-safe medium bowl, stir together tomatoes and tomato paste. Stir in black beans. Cover; microwave on 100% power (High) about 2 minutes or until hot. Set aside.
Grease a large skillet; add 1 1/2 to 2 inches of water to skillet. Bring water almost to boiling over medium-high heat. Stir in vinegar. Reduce heat until gently simmering. Break an egg into a cup and slip the egg into the simmering water. Repeat with the remaining eggs, allowing each egg an equal amount of space in the water-vinegar mixture. Simmer eggs, uncovered, for 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Remove eggs with a slotted spoon.
To serve, place two slices of the fried polenta on each of four serving plates. Ladle one-fourth of the sauce over each serving. Top each with a poached egg and some of the cilantro. If desired, sprinkle with pepper.