Polenta with Parmesan and Olive Oil Fried Eggs

By lorik

Ingredients

• 4 1/2 cups low-sodium broth or water
• 1 1/2 cups polenta (not quick-cooking), coarse corn meal or corn grits
• 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

Details

Servings 4
Adapted from NYtimes.com

Preparation

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.

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.

527 calories; 27 grams fat; 10 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 48 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 19 grams protein; 399 milligrams cholesterol; 866 milligrams sodium