Grilled Romaine Salad

I made this for lunch today and it was just delicious. It isn't completely original, but is instead a variation on a salad I had at Vino in Northern Liberties. It's a very decadent and rich dish that I think goes well in summer or winter. You could easily split this between two people as a starter or lighter meal.

Ingredients

1 romaine heart
2 eggs (to be poached or fried)
2 slices from a pre-packaged tube of polenta
2 slices of rustic bread
4 slices of tomato
dressing of your choice (I love Galeos dressings.)
salt and pepper

1. Pre-heat an oiled grill or grill pan. If making poached eggs, set a saute pan of water to boil.
   
2. Cut the polenta into 8 pieces and add to a pre-heated, oiled, small fry pan. When one side is crisped, flip them and crisp on the other side. Prepare the remaining ingredients while you keep an eye on the polenta.
   
3. Slice the romaine lengthwise in two pieces and brush all around with olive oil. Grill on both sides to get a good sear mark and until the leaves just begin to wilt. Set on the serving plate cut-side up. Drizzle the dressing over the romaine.
   
4. Either poach or fry the eggs over-easy.
5. Top the romaine hearts with the polenta "croutons" and the eggs.
6. Slice the tomato and place them on the toasted bread.
7. Salt and pepper everything to taste.

You can take this basic recipe and do all sorts of things with it. Swap out the polenta for something else or remove it. Tomatoes are optional. Add some wonderful Italian tuna or other fish. Even steak for you meat eaters. Most of all, just enjoy it.