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Ingredients
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Ragout and Polenta
Method
Preparation
Prepare the Ragout
In a large skillet, heat olive oil over medium heat. Add diced onion and bell pepper, sauté until softened.
Simmer with Tomatoes
Stir in crushed tomatoes, basil, oregano, salt, and black pepper. Let simmer for 15-20 minutes, stirring occasionally.
Cook the Polenta
In a separate saucepan, bring water to a boil. Slowly whisk in the polenta, reduce heat to low, and cook for 20-25 minutes, stirring often until thickened.
Fry the Eggs
In a non-stick skillet, fry the eggs over easy, cooking for about 3 minutes on each side.
Assemble the Dish
Serve the baked polenta topped with the portobello ragout and a fried egg on top. Sprinkle with grated Parmesan cheese.
