POLENTA WITH FONTINA AND EGGS

Polenta With Fontina and Eggs image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 471, Fat 25 grams, SaturatedFat 9 grams, Cholesterol 393 milligrams, Sodium 962 milligrams, Carbohydrate 33 grams, Fiber 3 grams, Protein 24 grams