Crispy Polenta Toasts with Herbed Ricotta, Roasted Squash, and Garlicky Eggs

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   Cut the firm cooked polenta into 8 thick slices and place them on the baking sheet. Brush both sides with 1 tablespoon of the olive oil and season lightly with a pinch of salt and black pepper.

3. 3

   In a bowl, toss the squash with 1 tablespoon of the olive oil, sweet paprika, ground cumin, honey, 1/2 teaspoon salt, and a pinch of black pepper. Spread it on the same baking sheet or on a second one, leaving room for browning.

4. 4

   Roast the polenta and squash for 25 to 30 minutes at 220 °C / 425 °F, flipping the polenta slices and stirring the squash halfway through, until the polenta is crisp on the edges and the squash is tender and caramelized.

5. 5

   Meanwhile, in a small bowl combine the ricotta with the grated garlic, lemon juice, parsley, chives, 1 teaspoon of the olive oil, and a pinch of salt and black pepper. Set aside.

6. 6

   Heat the remaining olive oil in a nonstick skillet over medium-low heat. Add the sliced garlic and red pepper flakes, if using, and cook for 30 seconds without letting the garlic burn.

7. 7

   Crack the eggs into the skillet and cook over medium-low heat until the whites are set and the yolks remain soft, 3 to 5 minutes. Season with a pinch of salt and black pepper.

8. 8

   To serve, spread each polenta slice with the herbed ricotta, spoon the roasted squash over the top, and finish with half an egg or one whole egg depending on portion size. Drizzle with any juices from the roasted squash, add a little extra parsley or chives if desired, and serve immediately.