Polenta With Fontina and Eggs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 471
- Total Fat
- 25 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 393 milligrams
- Sodium
- 962 milligrams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 3 grams
- Protein
- 24 grams
- Total: 40 min
- Active: 25 min
Ingredients
2 tablespoons plus 1 teaspoon extra-virgin olive oil
One 18-ounce tube prepared polenta, cut into 12 rounds
3 cloves garlic, finely chopped
Pinch of red pepper flakes
One 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
- 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.