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POLENTA WITH FONTINA & EGGS Recipe

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This recipe for POLENTA WITH FONTINA & EGGS is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons olive oil
1 18 oz tube of polenta, cut into 12 rounds
3 garlic cloves, finely chopped
pinch of red pepper flakes
1 15 oz can crushed tomatoes
8 large eggs
1 cup fontina cheese, grated
1 tablespoon chopped parsley
Directions:
Directions:
Preheat oven to 400 degrees. Heat olive oil in large nonstick oven proof skillet over medium high heat. Pat polenta slices dry with paper towels, add to pan and cook for 3 minutes per side, until golden brown. Transfer to plate.

Reduce heat to low, add remaining 1 teaspoon olive oil, the garlic, red pepper flakes and cook until garlic is golden, about 1 minute. Add tomatoes and ½ cup water, bring to a simmer and cook 5 minutes., season with salt and pepper. Remove 1.4 cup of sauce.

Arrange polenta rounds in skillet with the sauce, then crack eggs on top. Season with salt and pepper and top with reserved sauce and the cheese. Bake in oven for 13-15 minutes until egg whites are set. Top with parsley and serve.

 

 

 

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