Baked polenta with roasted tomatoes, eggs & ricotta
Roast
Italian cuisine
Roasting
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,
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