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Ingredients
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Ragout and Polenta
Method
Preparation
- 1
Prepare the Ragout
In a large skillet, heat olive oil over medium heat. Add diced onion and bell pepper, sauté until softened.
- 2
- 3
Simmer with Tomatoes
Stir in crushed tomatoes, basil, oregano, salt, and black pepper. Let simmer for 15-20 minutes, stirring occasionally.
- 4
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.
- 5
Fry the Eggs
In a non-stick skillet, fry the eggs over easy, cooking for about 3 minutes on each side.
- 6
Assemble the Dish
Serve the baked polenta topped with the portobello ragout and a fried egg on top. Sprinkle with grated Parmesan cheese.
