Polenta with eggs and tomato sauce

Yield: 4 servings

Measure Ingredient
1 can (8 Oz)
1 large Tomato -- peeled and cut up
½ teaspoon Dried Rosemary -- crushed
4 \N Eggs
2 tablespoons Milk
1 tablespoon Butter Or Margarine
2 slices Provolone Or Swiss Cheese,
\N \N (2 Oz) -- torn
\N \N Polenta ( Per Favorite
\N \N Recipe For 4)
\N \N Tomato Sauce

For sauce, in small saucepan combine tomato sauce, tomato, rosemary, ⅛ tsp salt, and dash pepper. Simmer, uncovered, about 15 mins.

Meanwhile, beat together eggs, milk, dash salt, and dash pepper. In skillet melt butter; add egg mixture. Cook over medium heat, stirring occasionally, till eggs begin to set. Sprinkle with cheese. Continue cooking, stirring occasionally, just till eggs are firm and cheese is melted. Serve eggs atop desired form of Polenta. Top with sauce.

Makes 4 servings.

Recipe By : BH & G Italian Cook Book - ISBN 0-696-00045-8 From: Dan Klepach Date: 02-25-95 (227) Fido: Cooking

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