Baked Polenta With Roasted Tomatoes, Eggs & Ricotta

By Food52
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Ingredients

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

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