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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