s POLENTA WITH FONTINA AND EGGS **** s   



Yields: 0


Ingredients


 
Instructions
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11-1-14 very good
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12-22-13 very good, used petite diced tomatoes, it has some pepper flakes in it but i toped (mine) with some franks
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Recipe courtesy Food Network Magazine

Prep Time:
15 min
Inactive Prep Time:
--
Cook Time:
25 min

Level:
Easy

Serves:
4 servings

Ingredients

2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 18-ounce tube prepared polenta, cut into 12 rounds 3 cloves garlic, finely chopped
Pinch of red pepper flakes
1 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. 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.

Per serving: Calories 471;Fat 25 g (Saturated 9 g); Cholesterol 393 mg; Sodium 962 mg; Carbohydrate 33 g; Fiber 3 g; Protein 24 g

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Nutrition Facts
Serving Size: 1
Servings Per Recipe: 1
Amount Per Serving
Calories:  0
Calories from fat: n/a

% Daily Value*

Total Fat   0g 0%
     Saturated Fat  0g 0%
Cholesterol   0mg 0%
Sodium   0mg 0%
Total Carbo    0g 0%
     Dietary Fiber   0g 0%
     Sugars    0g  
Protein   0g  
Vitamin A       0% Vitamin C     0%
Calcium         0% Iron      0%
*Percent Daily Values are based on a 2,000 calorie diet.  Your daily values may be higher or lower depending upon your caloric intake.

Note:  The numbers in this chart are derived directly from data entered by you, the user.  Their accuracy critically depends upon proper linking of ingredient items to USDA ingredient elements.  Use at your own risk; we take no responsibility for their accuracy.  Consumers with medical issues should always consult a licensed nutritionist.