polenta with olive oil and poached eggs

Recipe: Buttery Polenta With Parmesan and Olive Oil Fried Eggs

Time: 25 minutes

4 1/2cups low-sodium broth or water

1 1/2cups polenta (not quick-cooking), coarse corn meal or corn grits

3/4teaspoon 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.

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.

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

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.

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

Yield: 4 servings.