Budget Polenta, Cabbage and Egg Timbale with Tomato Sofrito

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F and lightly grease a small baking dish with a little of the oil.

2. 2

   2. In a large skillet, heat 1 tablespoon of the oil over medium heat. Add the onion and cook for 4 minutes until softened. Add the cabbage, half the salt, and the black pepper; cook for 6 to 8 minutes, stirring, until the cabbage is tender. Set aside.

3. 3

   3. In a saucepan, bring the water to a gentle boil. Rain in the polenta while whisking constantly to avoid lumps. Cook for 3 to 5 minutes, or according to package directions, until thickened. Stir in half of the grated cheese.

4. 4

   4. Fold the sautéed cabbage into the polenta and mix well. Transfer the mixture to the baking dish, level the top, and make 4 small wells with a spoon.

5. 5

   5. Crack one egg into each well. Sprinkle the remaining grated cheese over the top.

6. 6

   6. Bake for 12 to 15 minutes at 200 °C / 400 °F, until the egg whites are set and the yolks are cooked to your liking.

7. 7

   7. Meanwhile, make the sofrito: in the same skillet, heat the remaining tablespoon of oil. Add the garlic and cook for 30 seconds. Add the crushed tomato, sweet paprika, dried oregano, and the remaining salt. Cook over medium-low heat for 8 minutes until slightly thickened.

8. 8

   8. Remove the timbale from the oven, let it rest for 3 minutes, and serve hot with the tomato sofrito spooned over or alongside.