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Grilled polenta with gigante beans and sunny side up egg



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!


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