Polenta with Fontina and Eggs

By khojnicki

Ingredients

• 2 tbsp plus 1 tsp EVOO
• 1 18 oz. tube prepared polenta, cut into 12 rounds
• 3 cloves garlic, finely chopped
• Pinch of red pepper flakes
• 1 15 oz. can crushed tomatoes
• Kosher salt and freshly ground pepper
• 8 large eggs
• 1 c grated fontina cheese
• 1 tbsp chopped fresh parsley

Preparation

Step 1

Preheat the oven to 400 degrees F. Heat 2 tbsp 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 mins per side. Transfer to a plate.

Reduce the heat under the skillet to low. Add the remaining 1 tsp olive oil, the garlic and red pepper flakes and cook until the garlic is golden, about 1 min. Add the tomatoes and 1/2 c water, bring to a simmer and cook 5 mins; season with salt and pepper. Remove 1/4 c 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 reserved sauce and the cheese. Transfer to the oven and bake until the egg whites are set, 13-15 mins. Top with parsley.