• ¼ cup extra virgin olive oil, plus more as needed
• 1 medium onion, cut into ¼” dice
• 4 cloves garlic, thinly sliced
• kosher salt (¾ tsp salt for polenta, 1 tsp salt for poached egg water and some to taste)
• 1 tsp smoked paprika
• ¼ tsp hot red pepper flakes
• 2 oz andouille sausage, thinly sliced
• 1 roasted red pepper, peeled and thinly sliced
• 4 roasted plum tomatoes, peeled, seeded, thinly sliced (see Instructions below)
• 2½ cups water
• ½ cup coarsely ground cornmeal
• ¼ cup pecorino cheese
• 1 tbsp distilled white vinegar
• 8 large eggs, at room temperature
• 2 oz ham, thinly sliced and then cut into strips
• ¾ cup grated asiago cheese
• ¼ cup chopped cilantro
• ¼ cup chopped parsley
• ¼  tsp kosher salt

Slow-Roasted Tomatoes - Makes 1 Cup

• 4  plum tomatoes (as above)
• 1 tbsp extra virgin olive oil
• ¼  tsp sugar
• ⅛ tsp freshly ground black pepper
• ½  tsp chopped fresh thyme

Slow-Roasted Tomatoes - Makes 1 Cup

1. Preheat the oven to 250°
2. Cut the tomatoes in half lengthwise.  Toss the tomatoes in a bowl with the remaining ingredients
3. Arrange, cut-side down, in a single layer on a rack sitting in a shallow roasting pan. Roast plum tomatoes 4 hours.  Begin checking after half the cooking time, then every 30 minutes.  They’re done when the edges curl and the skin wrinkles, but they should still be juicy at heart.  Let cool
4. Remove the skin from the tomatoes and slice into ¼ inch strips.  Put in a small saucepan, season with salt and pepper and heat over a low heat when ready to serve

Polenta w/ Spicy Baked Eggs

1. Heat the oil in a large sauté pan over medium heat.  Add the onions and cook for 10 minutes, or until tender.  Add the garlic, paprika and hot red pepper flakes, season with salt and pepper and cook for a couple of minutes
2. Add the sausage, peppers and Roasted Tomatoes and cook for 5-10 minutes. Taste and season with salt if necessary.  Cover and keep warm
3. Bring 2½  cups water to a boil over high heat.  Add ¾ teaspoon of salt, then add the polenta in a slow steady stream through your fingers, whisking constantly with the other hand so it doesn’t clump up.  If you get any lumps, mash them against the side of the pot with a wooden spoon and keep stirring.  Lower the heat to a simmer and cook, stirring frequently, until the polenta is thick and shiny.  Regulate the heat as necessary so the mixture doesn’t boil over or cook too quickly.  When the polenta begins to pull away from the sides of the pan it is done, about 45 minutes
4. When the polenta is done, stir in the pecorino cheese.  Season with salt and pepper and keep warm
5. Bring a small pot of water to a boil.  Add the vinegar and season with salt.  Lower the heat to a simmer.  Crack an egg into a teacup.  Tip the cup and slowly submerge the teacup into the simmering water until the egg is covered with water.  Tip the egg into the water.  Repeat with the other three eggs.  Poach the eggs until the whites are set, 3 to 4 minutes.  While the eggs are poaching rub a small baking dish or deep plate with 1 teaspoon olive oil.  Scoop the eggs out with a slotted spoon and transfer to the oiled dish
6. Preheat oven to 425º
7. Fill 4 single-serving gratin dishes with polenta. Set 2 poached eggs on top. Sprinkle with capocolla ham. Add a spoonful of the pepper stew and top with the asiago cheese. Bake until the cheese is bubbling and everything is heated through.  Drizzle with olive oil and sprinkle with cilantro and parsley and serve immediately