Baked Polenta With Roasted Tomatoes, Eggs & Ricotta

• Baked Polenta, eggs, ricotta
• 2 cups leftover polenta
• 4 halves rosted tomatoes
• 4 beautiful eggs
• 1/4 grated ricotta salata
• 3/4 cup fresh ricotta
• 1 + tablespoons olive oil
• 1 sprig fresh rosemary
• Roasted Tomatoes
• 2 large nice plum tomatoes
• 1 tablespoon olive oil
• 1 teaspoon grated orange zest
• 1 sprig rosemary (small)
• Salt & pepper

1. Drizzle olive oil in bottom of oven proof dish
2. Prepare polenta according to package (feel free to add a bit more milk, a bit more butter a nice handful of ricotta salata or percorino cheese), if using left over polenta, warm in pan with small amount of milk or stock till creamy, if using polenta in a tube, mash with potato masher first..then warm in pan with milk or stock the end result should be creamy
3. pour polenta in to oven proof dish, make little indentations for eggs
4. crack eggs into little indentations
5. arrange tomatoes around eggs
6. dollop ricotta around ( not over egg yolk)
7. Sprinkle with Ricotta Salata
8. Drizzle with remaining Olive Oil, & lay rosemary branch over top
9. Cover with foil ( or if cooking vessel has cover use that)
10. Cook in 350 degree over @ 15 - 20 min till whites are set
11. remove foil, cover & rosemary sprig & flash under broiler for a minute or two, yolks should be runny..sometimes they are not, which is also ok but not as wonderful
12. To serve: Fresh cracked black pepper and really good salt.. and extra drizzle of good olive oil won't hurt neither will torn basil leaves of chopped chives.
13. Halve tomatoes and set cut side down in small oven proof dish.
14. Drizzle with olive oil, zest, salt & pepper
15. set rosemary sprig in pan
16. roast at 300 till soft ...maybe 1 hr - 45 or leave over night in gas oven

polenta, leftover polenta, tomatoes, eggs, ricotta salata, fresh ricotta, rosemary, tomatoes, tomatoes, olive oil, orange zest, rosemary, salt

Taken from food52.com/recipes/2002-baked-polenta-with-roasted-tomatoes-eggs-ricotta (may not work)