What to do with left-over Polenta, and left over Salsa Finta? How about an easy breakfast dish that will knock your socks off. The night before we made Polenta for the Braised Short Ribs. There was a little left over, so I put it into a small loaf sized glass container and into the fridge it went. Earlier that day, we made a quick pasta with our Salsa Finta for lunch and of course about two cups were left over, so into the fridge that went. Fast forward to this morning, with a fresh espresso pouring, I scanned the pantry, and then the fridge and the idea hit me. Eggs with Salsa Finta and that cheesy Polenta. Now, in case you don’t have Salsa Finta, you can use any tomato sauce that you’d use for pasta.
To begin, I took the Polenta out, and sliced it into 1/2 inch slices.
I laid the slices on a cookie tray. I drizzled half with extra virgin olive oil and the other half of the slices with a black truffle oil that I have been wanting to use.
I took a 8 inch oven proof skillet and drizzled a little extra virgin olive oil in it.
I turned the heat up to medium and added the two cups of Salsa Finta. Meanwhile, I turned the oven to 500F or Broil.
Get your eggs, I made seven because I was serving five people (three adults and two kids). You can adjust the amount of eggs based on how many you think you’ll eat.
Then I cracked the eggs into the skillet over the sauce, spread out evenly, on top of the eggs I placed two slices of mozzarella cheese that I broke apart, and a handful of grated cheese around the eggs.
I place the skillet into the oven, first on the lower shelf for about five minutes, then at the top shelf for another three minutes.
It is done when the eggs have cooked and the cheese is nicely melted and browned.
I take the skillet with the eggs and sauce, out of the oven and then put the tray with Polenta in.
Under the broiler for around five minutes or until the edges start to brown slightly and crisp up, just a bit.
I serve this by placing a couple of the Polenta slices on the plate and topping it with one or two eggs with the sauce and melted cheese, mmmmm.
6 to 7 whole eggs
7 to 8 slices of polenta (Instructions here)
2 cups of salsa finta (Instructions here)
extra virgin olive oil
salt and pepper to taste
2 large slices of mozzarella cheese
1/2 cup of grated cheese (mozzarella, cheddar, jack, asiago)
1 cookie tray
8 inch oven proof skillet
Eggs and sauce:
Take two cups of good tomato sauce, I use Salsa Finta, and heat it in an oven proof skillet with a little extra virgin olive oil. Turn the oven to broil 500F. Crack as many eggs onto the sauce evenly spread out. Optional, add a little cheese, as little or as much as you like and sprinkle on top of the sauce and eggs. Place the skillet into the oven, first at the lower rack for the first five minutes, then to the higher rack for two to three minutes or as long as it takes for the cheese to melt and lightly brown.
Take the previously made Polenta and slice into equal sized pieces about 1/2 inch thick. Place onto a cookie tray and lightly coat with extra virgin olive oil. You can also use butter if you’d prefer. Place this under the broiler until toasted and slightly brown on the edges.
Top a couple of the Polenta slices with one or two of the eggs and Salsa Finta, and enjoy.