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1
Drizzle olive oil in bottom of oven proof dish
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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
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3
pour polenta in to oven proof dish, make little indentations for eggs
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4
crack eggs into little indentations
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5
arrange tomatoes around eggs
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6
dollop ricotta around ( not over egg yolk)
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7
Sprinkle with Ricotta Salata
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8
Drizzle with remaining Olive Oil, & lay rosemary branch over top
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9
Cover with foil ( or if cooking vessel has cover use that)
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10
Cook in 350 degree over @ 15 - 20 min till whites are set
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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
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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.
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13
Halve tomatoes and set cut side down in small oven proof dish.
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14
Drizzle with olive oil, zest, salt & pepper
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15
set rosemary sprig in pan
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16
roast at 300 till soft ...maybe 1 hr - 45 or leave over night in gas oven
