Polenta and egg gratin

Portions: 4 to 6

Preparation time: 10 minutes

Cooking time: 30 to 35 minutes

Ingredients

• 250 ml (1 cup) fine cornmeal
• 500 ml (2 cups) milk
• 500 ml (2 cups) vegetable broth
• 4 to 6 eggs
• 250 ml (1 cup) cheddar cheese, grated
• 250 ml (1 cup) mozzarella cheese
• 250 ml (1 cup) homemade tomato sauce
• 2 red peppers, julienned
• 1 green bell pepper, julienned
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• 60 ml (4 tbsp.) olive oil
• salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. In a saucepan, bring the milk, broth and half the chopped garlic to a simmer.
3. Pour the semolina into the liquid while whisking.
4. Cook for 5 minutes over medium heat, stirring constantly.
5. Add the cheddar cheese. Check seasoning.
6. In a hot frying pan, fry the peppers and onion in the oil for 5 to 6 minutes.
7. Add garlic, salt and pepper and check seasoning.
8. Pour the mixture into a gratin dish, cover with the creamy polenta and top with the tomato sauce.
9. Using a spoon, make holes for each egg.
10. Spread the cheese around and bake for 15 to 20 minutes.