Polenta Arrabbiata with Poached Eggs
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tablespoons olive oil 2 garlic cloves, minced 3 Holland reds
1 (28-ounce) can chopped tomatoes 2 tablespoons chopped Italian parsley coarse salt and freshly ground pepper
1 cup uncooked polenta 8 eggs, poached freshly grated parmesan cheese



1 In skillet, heat oil over medium heat. Add garlic and chiles and saute 30 seconds. Add tomatoes and bring to boil. Reduce heat and simmer 10 minutes. Stir in parsley and simmer 5 minutes longer. Season to taste with salt and pepper.
2 Meanwhile, cook polenta according to package directions. Poach eggs.
3 To serve, divide polenta into 4 shallow bowls and top each with 2 eggs. Spoon sauce on top and sprinkle with parmesan.

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