Polenta With Fontina and Eggs
Ingredients
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil
- One 18-ounce tube prepared polenta, cut into 12 rounds
- 3 cloves garlic, finely chopped
- Pinch of red pepper flakes
- One 15-ounce can crushed tomatoes
- Kosher salt and freshly ground pepper
- 8 large eggs
- 1 cup grated fontina cheese (about 4 ounces)
- 1 tablespoon chopped fresh parsley
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