Crispy Polenta with Egg and Italian Salsa

This is a quick dish (even if you make the polenta yourself) and makes a great lunch.  I just use the pre-made polenta.  It comes in a tube and you can slice off round disks easily. This dish is best done in a non-stick pan, because the polenta will soak up oil and stick to the pan otherwise.

INGREDIENTS:

2 eggs
1 medium tomato (coarsely chopped)
1/4 cup red onion (finely diced)
Fresh Basil (sliced in thin strips)
Several thin slices of polenta cake
crumbly cheese (goat, parmesan,
or whatever...)
olive oil



METHOD:

In one pan, add a little oil and when hot, slip in the polenta.  It helps to dip the polenta in oil before adding to the pan.  In a second pan, add a little oil and your red onion.  Brown the polenta till it's crispy around the edges and remove to a plate.  Fry the onion for only a minute or so (just so it's fragrant) and then add the tomatoes.  Keep the heat high, and cook off some of the tomato juice.  Remove the tomato and onion from the heat, mix in the basil and add a small pinch of salt.  Fry your two eggs in the leftover polenta oil in whatever style you prefer.

Then layer: polenta, eggs, tomato salsa, cheese.  Couple grinds of fresh black pepper and...  mangia!