Karina Sharma
Polenta, large eggs, olive oil, salt, and pepper, herb.
Start by cooking your polenta according to the package instructions. Stir until smooth and creamy.
Add grated cheese. any melty cheese will do- cheddar, jack, parmesan, mozzarella.
While polenta cooks, heat olive oil in a pan and fry your eggs to your desired doneness.
Bake for 35-40 minutes until the crust is golden and the apricots are tender.
Serve warm or chilled, and enjoy your homemade French Apricot Tart.