This is kind of like having breakfast for dinner, but a little fancier than just the typical eggs, potatoes, and toast. The polenta and fontina cheese takes it to the next level (as my youngest son likes to say). It’s a great meal to serve during the week when you might be more pressed for time since it’s a one-skillet-meal and takes just over a 1/2 hour to make. I got this recipe out of the Food Network Magazine several years ago, and it’s been a go-to recipe for busy nights.
You can buy polenta pre-made in a tube. I get mine at Trader Joe’s, but it can be found at most grocery stores in the Italian section near the canned tomatoes. You can also make polenta but it takes more time and personally I don’t think it tastes any better. My grandmother, who grew up in Italy, said she ate polenta often when she was young. It has a smooth, creamy texture and, to me, is a comfort food.
2 tbsp. plus 1 tsp. olive oil
1- 18 oz. tube prepared polenta, cut into 12 rounds
3 cloves garlic, chopped
pinch of red pepper flakes
1- 15 oz. can crushed tomatoes
salt and freshly ground pepper
8 large eggs
1 cup grated fontina cheese, about 4 oz.
1 tbsp. chopped fresh parsley
Preheat the oven to 400 degrees. Heat 2 tbsp. olive oil in a large nonstick ovenproof skillet over medium-high heat. Pat the polenta slices dry with a paper towel, 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 tsp. olive oil, 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 slices 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, 13-15 minus. Top with the parsley.