Tuscan Polenta and Eggs

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Tuscan Polenta and Eggs
Tuscan Polenta and Eggs
3 cups chicken stock
2/3 cup Polenta Valsugana (quick cooking polenta)
3/4 cup Kraft Italian Cheese Crumbles
6 fried eggs
3/4 cup prepared tomato bruschetta, divided
Snipped fresh basil for garnish

Prep: 5 minutes, Cook: about 10 minutes, Serves: 6

1. Bring stock to a boil in a medium saucepan. Stir in polenta; cook and stir over low heat for 7 minutes. Stir in cheese; cook until cheese is melted.

2. Spoon into 4 large or 6 small mounds on individual plates. Top each with a fried egg and 2 tbsp. bruschetta. Garnish with snipped fresh basil, if desired.

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