Slow-cooker polenta with fried egg and frizzled ham

By mamacasma

Ingredients

• 1 cup coarse yellow cornmeal or old-fashioned grits
• 4 cups cold water
• 1 cup low-fat milk
• 1 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 1/2 cup (1 stick) butter, divided
• 2 oz. sliced deli ham, cut into 1/4-inch strips
• 4 large eggs

Details

Preparation time 5mins
Adapted from redbookmag.com

Preparation

Step 1

1. In a 4-quart slow-cooker, place cornmeal, water, milk, salt, pepper, and 4 Tbsp of the butter. Cover and cook on low about 8 hours. (After 8 hours, switch slow-cooker to "keep warm" setting.)

2. In a medium skillet, melt 2 Tbsp of the butter over medium heat and cook ham until it begins to frizzle and brown, about 3 minutes. Transfer to a paper-towel-lined plate.

3. Heat remaining 2 Tbsp butter in the same pan over medium heat and crack 2 of the eggs into the pan. Fry eggs without flipping, until whites are set but yolks are still runny, 2 to 3 minutes. Repeat with remaining eggs.

4. Divide cooked polenta among 4 bowls and top each with an egg and frizzled ham. Season with salt and pepper to taste.