Baked Polenta With Roasted Tomatoes, Eggs & Ricotta

By Food52
More from this source


Add a comment


2 cups leftover polenta

4 halves rosted tomatoes

4 beautiful eggs

1/4 grated ricotta salata

3/4 cups fresh ricotta

1 + tablespoon olive oil

1 sprig fresh rosemary

2 large nice plum tomatoes

1 tablespoon olive oil

1 teaspoon grated orange zest

1 sprig rosemary (small)

Salt & pepper

You might also like

Layered Eggplant And Polenta Casserole
Martha Stewart
Baked Polenta
Spoon Fork Bacon
Baked Polenta With Tomato And Basil
Joy The Baker
My Farewell Celebration Cake For Mum; Lemon, Po...
The British Larder
Baked Polenta With Mushrooms And Gorgonzola
Real Simple
Baked Polenta & Romesco Sauce W/ A Warm Bean Salad
Veggie Num Num
Baked Eggs With Creamy Polenta, Spinach & Garlic
The Kitchn
Baked Polenta Fries Recipe
101 Cookbooks
Creamy Polenta Casserole
Food Republic
Polenta Sausage Mozzarella Casserole
Simply Recipes