Breakfast: Polenta with Roasted Asparagus, Prosciutto and Eggs

By SharonE

I don't tire of egg dishes, especially when it is fried. This is a great brunch option that doesn't take too much effort but looks like it came from a five-star hotel.

Ingredients

• POLENTA:
• 16 stalks of asparagus (medium to thick)
• olive oil, salt and pepper to taste
• 8-12 slices prosciutto torn to smaller 3" strips
• 1 quart water
• 1 1/2-2 tsp. kosher salt (keep in mind that the prosciutto is salty so adjust to your tastebuds)
• 1 large garlic clove, minced
• 1 cup/160g cornmeal (preferably medium stone ground like Bob's Red Mill)
• 2 tbs/26g unsalted butter
• 1/2 cup/50g grated Parmesan
• FRIED EGGS:
• 4 eggs
• 2 tsp. vegetable oil
• 2 tsp. cold, unsalted butter, cut into smaller pieces
• (repeat if you'd like to serve 2 eggs per person)

Preparation

Step 1

Preheat oven to 500 degrees F.
ROASTED ASPARAGUS/PROSCIUTTO
Arrange prosciutto on a baking sheet. On another baking sheet covered with foil, add trimmed asparagus and toss with olive oil. LIGHTLY salt and pepper. Roast both sheets for 12-15 minutes (depends on thickness of asparagus) or until your desired crispiness.
POLENTA
Meanwhile, combine 1 qt. water, the garlic and 1 1/2-2 tsp salt in a medium saucepan. Bring to a boil and slowly whisk in the cornmeal. Reduce the heat to medium and cook for about 3 minutes. When the cornmeal has absorbed most of the liquid and has a nice creamy texture, add 2 tbsp of the butter and the Parmesan. Season with pepper. Whisk to combine and set aside.
FRIED EGGS
Heat oil in 12 or 14-inch nonstick skillet over low heat for 5 minutes. Meanwhile, crack 2 eggs per small bowl. Increase heat to medium/medium-high and heat until oil shimmers. Add butter to skillet and quickly swirl to coat pan. Quickly pour each bowl of eggs into pan. Cover and cook for 1 minute. Remove skillet from burner and let stand, covered until desired yolk doneness: 45 seconds for runny, 60 seconds for soft and 2 minutes for medium. Do not season as prosciutto is already salty.
PLATING
Dollop polenta onto plate followed by roasted asparagus. Slide egg onto asparagus and top with prosciutto shards

Polenta can be refrigerated for 4 days.