Ingredients

• 15 ounces garbanzo beans, drained, rinsed and patted dry
• 1 tablespoon extra virgin olive oil
• 1 3/4 teaspoons fine sea salt, divided use
• 5 cups water
• 1 cup fine cornmeal
• 1 1/2 teaspoons fine sea salt
• 3 ounces goat cheese
• 2 tablespoons butter
• 45 ounces Ragú® Pasta Sauce, old world style traditional sauce
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes
• 6 eggs
• 2 tablespoons fresh cilantro or 2 tablespoons fresh parsley leaves

Instructions

1. Preheat oven to 400 degrees F.

2. Spread out dry garbanzo beans on baking sheet. Drizzle with olive oil and sprinkle with 1/4 teaspoon of the sea salt.

3. Roast in oven until golden brown and crispy, about 30 minutes.

4. Bring water to a boil in a medium pot over medium-high heat.

5. Pour cornmeal in slowly, stirring with a wire whisk. Add remaining 1 and 1/2 teaspoons sea salt. Whisk for 3 minutes as it thickens.

6. Turn heat to low, and let cook uncovered for 30 minutes, whisking often.

7. Remove pot of cooked polenta from heat. Stir in crumbled goat cheese and butter. Mix well.

8. Pour Ragu sauce into a large pan. Stir in smoked paprika and red pepper flakes. Bring to a simmer over medium heat.

9. Break an egg into a cup. Hold the cup close to the pan and pour it gently into the simmering sauce. Repeat with the remaining 5 eggs. Cover the pan and let simmer until the whites of the eggs are set, about 5 minutes. Remove eggs from pan with a large spoon.

10. To serve, spoon goat cheese polenta into a bowl and top with tomato sauce and poached egg. Sprinkle with roasted garbanzo beans and fresh cilantro or parsley leaves. Serve immediately.