Organic Polenta With Fontina & Eggs is the perfect hearty comforting breakfast to cook for your next morning meal.
Prep time 15 Min | Cook Time 25 Min | Serves 4-6
Ingredients
- 3 tbsp Organic Extra Virgin Olive Oil
- 17.6 oz Organic Pre-Cooked Polenta Tube, cut into 12 rounds
- 3 cloves Organic Garlic Clove, finely chopped
- 1 tsp Crushed Red Pepper
- 1 can Organic Crushed Italian Tomatoes (28 oz)
- Ground Black Pepper
- Fine Sicilian Sea Salt
- 8 Cage Free Organic Egg
- 1 cup Fontina Cheese, grated
- 4 leaves Organic Fresh Basil, julienne sliced
- 1 Organic Avocado, sliced
Directions
- Preheat oven to 400˚F.
- Heat 2 tablespoons olive oil in a large nonstick, oven safe skillet over medium-high heat.
- Pat dry polenta rounds with a paper towel, add to the skillet and cook until golden, about 3 minutes per side.
- Transfer the polenta to a plate for later use.
- Reduce the heat to low.
- Add the remaining olive oil, garlic and red pepper flakes.
- Sauté until the garlic is golden, about 1 minute.
- Add the tomatoes, bring to a simmer and cook for 5 minutes; season with salt and pepper.
- Carefully remove 1/4 cup of sauce and set aside.
- Arrange polenta in the skillet, then crack the eggs on top.[For novice egg crackers, you can crack the eggs individually in a separate bowl then gently pour into the skillet one by one, on top of the polenta.]
- 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 avocado and basil.