Ingredients

Polenta

• 1/2 cup dried polenta
• 2 1/2 cups broth or water
• 2 tablespoons butter
• 3/4 cup grated parmesan cheese

Egg Bakes

• 2 tablespoons butter
• 2 tablespoons oil
• 1 clove garlic, minced
• 1 bunch Swiss chard, rinsed, stemmed, and chopped
• 1-2 tablespoons fresh thyme leaves, minced
• 2 cups cooked polenta
• 8 slices prosciutto, torn into pieces
• 8 eggs
• 6 ounces gruyere cheese, shredded

Instructions

To prepare the polenta, in a medium saucepan, bring broth or water almost to boiling. Just before boiling, slowly whisk in the polenta and cook for 8 to 10 minutes, stirring continuously as it thickens. Lower heat, cover, and continue to cook for 10 to 12 minutes more, stirring occasionally, until thickened. Remove from heat, add butter and cheese, and stir well. Taste, season, and reserve while preparing the rest of the dish.

Preheat a large sauté pan over medium-high heat, coat with oil, add garlic, and sauté until fragrant. Add chard and sauté until wilted and tender, about 5 to 7 minutes. Season with salt and pepper to taste and top with thyme. Reserve.

Generously butter the inside of 8 six-ounce ramekins and place on the perforated pan for the Wolf Convection Steam Oven.

Divide polenta and prosciutto among the ramekins. Layer chard and 2/3's of the cheese on top. Make a slight depression in the center and carefully crack an egg into each ramekin. Season with salt and pepper and divide the remaining cheese on top.

Set the Wolf Convection Steam Oven to Steam Mode at 210°F. Place the perforated pan with the ramekins on rack position 2 in the Wolf Convection Steam Oven. Steam for 10 to 12 minutes or until eggs are just set.

Remove from the Wolf Convection Steam Oven, let cool for 3 minutes, and serve warm.