Polenta With Fontina and Eggs

  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
Save Recipe

Ingredients

2 tablespoons plus 1 teaspoon extra-virgin olive oil

1 18-ounce tube prepared polenta, cut into 12 rounds

3 cloves garlic, finely chopped

Pinch of red pepper flakes

1 15-ounce can crushed tomatoes

Kosher salt and freshly ground pepper

8 large eggs

1 cup grated fontina cheese (about 4 ounces)

1 tablespoon chopped fresh parsley

Directions

  1. Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a large nonstick ovenproof skillet over medium-high heat. Pat the polenta slices dry with paper towels, add to the skillet and cook until golden, about 3 minutes per side. Transfer to a plate. Reduce the heat under the skillet to low. Add the remaining 1 teaspoon olive oil, the garlic and red pepper flakes and cook until the garlic is golden, about 1 minute. Add the tomatoes and 1/2 cup water, bring to a simmer and cook 5 minutes; season with salt and pepper. Remove 1/4 cup of the sauce and set aside. Arrange the polenta rounds in the skillet with the sauce, then crack the eggs on top. Season with salt and pepper and top with the reserved sauce and the cheese. Transfer to the oven and bake until the egg whites are set, 13 to 15 minutes. Top with the parsley.
  2.  Photograph by Christopher Testani
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Eggs Florentine

Egg Rolls

Picnic Deviled Eggs

Garlic Cheese Bread

Tater Tot Breakfast Casserole

Breakfast Garbage Bread

Breakfast Crescent Ring

Soft Fontina Polenta

🤤 More Drool-Worthy Recipes