Polenta With Parmesan and Olive Oil-Fried Eggs

Name: Polenta With Parmesan and Olive Oil-Fried Eggs
Total time: 25 min
Ingredients: 4 1/2 cups low-sodium broth or water; 1 1/2 cups polenta (not quick-cooking), coarse corn meal or corn grits; 3/4 teaspoon salt; 2 to 4 tablespoons butter; 1/4 teaspoon freshly ground black pepper, more to taste; 1 1-ounce chunk or 1/4 cup grated Parmesan cheese; 2 tablespoons olive oil; 8 large eggs; Coarse sea salt for garnish

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Total: 25 minutes

Servings: 4

Cost: $6.83 /serving

Author : Melissa Clark

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Polenta With Parmesan and Olive Oil-Fried Eggs

Ingredients

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4 1/2 cups low-sodium broth or water1 1/2 cups polenta (not quick-cooking), coarse corn meal or corn grits3/4 teaspoon salt2 to 4 tablespoons butter1/4 teaspoon freshly ground black pepper, more to taste1 1-ounce chunk or 1/4 cup grated Parmesan cheese2 tablespoons olive oil8 large eggsCoarse sea salt for garnish

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Instructions

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Step 1

In a large pot, bring broth or water to a simmer. Stir in the polenta and salt. Simmer, stirring frequently, until thickened to taste, 10 to 20 minutes. Stir in butter and pepper; cover pot to keep warm.

Step 2

Using a vegetable peeler, slice cheese into slivers, or grate it on largest holes of a box grater.

Step 3

In a large skillet, heat 1 tablespoon olive oil until very hot. Fry 4 eggs until edges are crispy and yolks still runny. Repeat with remaining oil and eggs.

Step 4

Pile polenta into 4 bowls and top with cheese and then fried eggs. Garnish with sea salt and more pepper and serve.

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