Tomato & Egg Polenta Bake

Preheat the oven to 450°F. Wash and dry the fresh produce. In the tray(s), combine the cheese curds (tearing into bite-sized pieces before adding), polenta, cream (shaking the packet before opening), and tomatoes. Add 1 1/2 cups of water to the tray (or to each tray for 4 servings). Season with salt and pepper; stir to combine. Tightly cover the tray(s) with foil and bake 20 minutes. Leaving the oven on, remove from the oven.

Using a spoon, create shallow wells for the eggs in the center of the tray(s). Carefully crack an egg into each well; season with salt and pepper. Evenly top with half the butter (you will have extra). Return to the oven and bake 5 to 7 minutes, or until the eggs are cooked through.  Remove from the oven.

Meanwhile, in a bowl, whisk together the honey, vinegar, and 1 tablespoon of olive oil (or 2 tablespoons for 4 servings). Season with salt and pepper. Add the arugula; toss to combine. Serve the baked tray(s) with the salad. Garnish the salad with the almonds. Enjoy!