Recipe - Rosemary Polenta with Peppers, Onions, Ham and Eggs

Here's a healthy and hearty breakfast dish. This recipe serves one voracious or two smaller appetites.

Heat a tablespoon of mild flavored oil (cold-pressed safflower is good) in a cast-iron skillet. Then add:

• Quarter of a large onion or half of a small one, medium sized dice (3/8" to 1/2" inch square)
  
• Half a red pepper, diced medium sized dice

Saute the above on medium heat for a few minutes.

Then slice a log of prepared polenta (I used organic Food Merchants brand, available at Whole Foods) into half inch slices – 3 to 4 slices per person.

Add a little more oil to the pan, and increase the heat to medium high. Add the polenta slices and cook until they seem a little crispy on the bottom. Turn them over, and add:

• Two scallions, sliced tip to toe into quarter-inch cylinders
  
• One or two pieces (1-2 oz) of thin-sliced deli ham (I like Black Forest), chopped into small pieces
  
• Quarter tsp rosemary
  

Continue cooking until the other side of the polenta is crispy looking.

Lower the heat, push everything aside a little to create a small area for egg cooking. Add some oil or butter to that spot. Break two eggs into that spot, cover and cook gently until the egg whites are almost solid, but the yellow is still runny.

Turn off heat, slide everything from the skillet into a shallow dish (like a pasta bowl or plate with raised edges). Add sea salt or pepper to taste. Yum!

Variations:

• Add tomatoes, chopped greens, yellow squash, or zucchini, or substitute for any ingredient. (Tomatoes will make the dish more watery.)
  
• For vegetarian / vegan version: Leave out the eggs and ham, still delicious.
  
• Use bacon instead of ham
  
• Use basil, oregano, and/or thyme instead of or along with the rosemary.
• Add grated cheese at the end: parmesan, swiss or cheddar would all taste nice