August 4 2012, Saturday brunch WHAT: 1 package TJ's organic Polenta 1 bottle TJ's greek gigante beans egg onions oregano salt, pepper rosemarie balsamic vinegar glaze hot sauce (optional) slices of olive (or any other) bread for crostini olive oil HOW: Cut Polenta log length wise and make 5-6 long slices grill polenta slices on both sides with some oil in a pan until slightly brown and crispy. once done, add some oregano, salt and pepper and let it rest on side caramelized some onions heat the beans in separate pan cook 1 egg at a time - sunny side up add some salt and pepper on top of the egg to serve, put 2 slices of polenta on bottom, add some beans on top, slowly slide egg on top of the beans. Add some onions on top. garnish with some balsamic vinegar glaze and rosemarie. Add hot sauce if needed. Make some olive bread crostini and drizzle it with some good olive oil and balsamic vinegar glaze enjoy!
Cooking Experiments at Home By Sheel Desai | Ruchir Dave