Polenta with Fontina and Eggs

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.

1. 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.
2. 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.
3. 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.
4. 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

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