Bring water to boil in double boiler. SLOWLY stir in polenta stirring constantly until polenta has thickened enough to absorb water (about 10 minutes). Stir in olive oil & butter then blend in cheese until completely melted. Distribute mixture evenly into one pie pan sprayed with nonstick spray. Bake for about 45 minutes. Allow to cool.
For the Cheesy Eggs: To blender add eggs and onion powder and mix.
Heat a non-stick skillet on medium high. Scramble eggs in a little bit of butter or oil. Add last ½ cup cheese just before eggs appear “dry”.
To Serve: Heat a grill pan or skillet on medium high heat and brush with oil. Cut Polenta into 8 pie wedges and grill each wedge. Place Polenta over 2-3 tablespoons marinara sauce top with cheesy egg scramble and about a teaspoon of pesto. Enjoy!
*Cook’s Note: Polenta may be prepared and sliced a day ahead. To make your own Italian cheese blend, shred together mozzarella, fontina and either parmesan or Romano cheeses.