Polenta with Fontina Cheese and Scrambled Eggs
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 471, total fat 25 G., saturated fats 9 G., proteins 24 G., carbohydrates 33 G., fiber 3 G., cholesterol 393 mg, sodium 962 mg, sugar 1 G.
Calories 471, total fat 25 G., saturated fats 9 G., proteins 24 G., carbohydrates 33 G., fiber 3 G., cholesterol 393 mg, sodium 962 mg, sugar 1 G.
Scrambled eggs with polenta and gooey cheese in tomato sauce are the perfect dish for a late Sunday breakfast. It's delicious, healthy, and full of charming Italian flavor. For this recipe, you'll need an oven-safe frying pan.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp + 1 tsp extra-virgin olive oil
- 1 tube (500 g) prepared polenta, cut into 12 circles
- 3 cloves garlic, crushed
- A pinch of red pepper flakes
- 1 can (425 g) canned pureed tomatoes
- 8 large eggs
- 1 cup grated fontina cheese (about 110 g)
- 1 tbsp chopped fresh parsley
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Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- In a large oven-safe nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Pat the polenta dry with paper towels, add to the skillet, and cook until golden brown, about 3 minutes per side. Transfer to a plate.
- Reduce the heat under the skillet to low. Add the remaining 1 tablespoon of olive oil, garlic, and red pepper flakes and cook until the garlic is golden, about 1 minute.
- Add tomatoes and 0.5 cups water, bring to a boil and cook for 5 minutes; season with salt and pepper to taste. Pour off 1/4 cup of the sauce and set aside.
- Place polenta slices in the pan with the sauce, then crack the eggs on top. Season with salt and pepper, pour the reserved sauce over the top, and sprinkle with cheese. Transfer to the oven and bake until the egg whites are set, 13-15 minutes. Sprinkle with parsley.
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