Italian Breakfast Polenta with Eggs

Creamy Parmesan polenta topped with eggs and sautéed tomatoes.

Ingredients

• 1 cup polenta
• 4 cups water or broth
• 1/2 cup Parmesan
• 2 tablespoons butter
• 4 eggs
• 2 cups cherry tomatoes
• 1 tablespoon olive oil
• Basil

Directions

1. Cook polenta in liquid until thick and creamy.
2. Stir in butter and Parmesan.
3. Sauté tomatoes in olive oil until blistered.
4. Cook eggs to preference.
5. Spoon polenta into bowls and top with tomatoes, eggs, and basil.