Baked polenta with roasted tomatoes, eggs & ricotta

By • December 1, 2009 • 6 Comments



Author Notes: I had this at 5 Points in NYC for brunch many years ago and it has remained one of my favorite breakfasts to date...especially good when cobbled together from leftovers, you can cheat and use the tube polenta and canned tomatoes if you don't happen to have leftover polenta or roasted tomatoes laying about. If you plan ahead, ( and have a gas oven) you can place halved plum tomatoes sprinlked with olive oil salt & pepper (maybe some orange zest & rosemary) in the oven the night before. Using best quality fresh ricotta and wonderful farm fresh eggs will elevate this , but it's pretty darn good with regular old ingredients as well...you can add to this if you wish: A few slices of proscuitto can be added, left over roasted zucchini or spinach would work well,, or you can do away with the tomatoes & ricotta altogether and add some pan seared or left over cooked mushrooms, a little cream and a nice drizzle of truffle oil,Aliwaks

Serves 2

Baked Polenta, eggs, ricotta

  • 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
  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.

Roasted Tomatoes

  • 2 large nice plum tomatoes
  • 1 tablespoon olive oil
  • 1 teaspoon grated orange zest
  • 1 sprig rosemary (small)
  • Salt & pepper
  1. Halve tomatoes and set cut side down in small oven proof dish.
  2. Drizzle with olive oil, zest, salt & pepper
  3. set rosemary sprig in pan
  4. roast at 300 till soft ...maybe 1 hr - 45 or leave over night in gas oven
Jump to Comments (6)

Tags: Easy, eggs, serves a crowd

Comments (6) Questions (0)

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Me

about 4 years ago TheWimpyVegetarian

Wow! I missed this first time around. I love how this sounds! Saved it to make it soon. Thanks!

Ry_400

about 4 years ago melissav

I was looking for a recipe to use up some leftover homemade ricotta and stumbled onto this recipe. We had it for breakfast yesterday and it was delicious. Thanks for the recipe.

My_catering_(2)

over 4 years ago Aliwaks

Abby,

Loving accoutrements! So happy you enjoyed it and what a nice holiday gift to read this comment!!!

Headshot2009

over 4 years ago abbyarnold

I made this for Christmas brunch. It was a huge hit! I used large Italian baking dishes, put in all the ingredients and baked them for about an hour. (Most everyone likes their eggs on the firm side.) I roasted the tomatoes the day before. Twelve of us feasted on the polenta, accompanied by sliced oranges, dressed greens, and bacon. Pomegranate and lemon cocktails made for a festive mood! We finished with Black Cake and lemon bars, followed by walks and naps. Merry Christmas to all!

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over 4 years ago KelseyTheNaptimeChef

I just picked up some polenta in anticipation of reading this recipes - this is the dish I am going to start with!

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over 4 years ago Helen

I love this dish at Five Points, and always have it when I'm there for brunch. I'll have to try yours!