Buttery Polenta with Parmesan and Olive Oil Fried Eggs

By LaLaCooks

Ingredients

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

Details

Adapted from melissaclark.net

Preparation

Step 1

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.