Ingredients
The following ingredients have 4 Servings
- 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
Instruction
- 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.
- Using a vegetable peeler, slice cheese into slivers, or grate it on largest holes of a box grater.
- 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.
- Pile polenta into 4 bowls and top with cheese and then fried eggs. Garnish with sea salt and more pepper and serve.
