Polenta Extraordinaire

The title of this dish was suggested by Eric (when asked what I should call it).  Fast, easy, versatile, cheap and delicious!  Base layer stays the same: polenta cooked in water.  Then a layer of cheese: goat, parmesan, feta, blue cheese, or something else.  Then for a layer of roasted veggies, in any combination: sweet potato, eggplant, cauliflower, broccoli, kale, squash, mushrooms, cherry/grape tomatoes, beets (with their greens), onions (red or green), and anything else.  Actually, for kale or mushrooms, I would saute them not roast.  I usually add minced garlic, either to the veggies as I'm roasting them, or to the egg pan as I'm frying them.  Then for a layer of fried eggs (we do 2 per bowl).  Top it off with fresh basil and either straight up balsamic vinegar or a vinegar reduction (or nothing).  Veggies can be roasted beforehand, so then all you need to do come dinnertime is cook the polenta and eggs, which takes less than 10 minutes.