Wednesday, December 8, 2010

Roasted Cherry Tomatoes over Goat Cheese Polenta with Eggs

If you don't want to make the polenta, you can find already made polenta in the pasta aisle.


For the Tomatoes:

1 c. Cherry Tomatoes, sliced in half (I love Natures   Sweet Cherubs)
1 Garlic clove, chopped
1 tsp. Balsamic Vinegar
1 tsp. Extra Virgin Olive Oil
1/4 tsp. Dried Thyme
Salt, to taste
Pepper, to taste
Crushed Red Pepper (optional)

For the Polenta:
1/4 c. Dry Polenta
1 c. water
1 tsp. salt
1 oz. Goat Cheese (or any other you like, feta, cheddar, etc.)
pepper, to taste


For the Eggs:
2 Eggs
non stick spray
1 tbsp water
salt, to taste
pepper, to taste

Preheat your oven to 375 deg. In a small oven proof dish, (I usually use a small Pyrex bowl like the one to the right,) add all the ingredients for the tomatoes and stir. Bake in the oven for 45 minutes. Stir once half way through the cooking time.

Heat a skillet on medium so it is ready for the eggs.

Start the polenta after the tomatoes are done. In a small pot, boil the water and add the salt. Once the water is boiling, whisk in the polenta and continually stir for 5 minutes. Whisk in the cheese till it is melted. Pour your polenta on a plate. (These instructions will be on the back of the polenta. If you use pre-made polenta, just heat it up and stir in the cheese.)

Spray the heated skillet with non-stick spray. Crack the eggs into the skillet.  Add the water and cover the skillet with a lid or plate. Cook for 3-5 minutes until the eggs are done as you like. Sprinkle with salt and pepper.

Top the polenta with the tomatoes then the eggs.

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