Polenta and Eggs
Servings
1Serving size
1 cup polenta with one eggThis recipe can easily be multiplied but does not make very good leftovers.
Ingredients
| 1 cup Water |
| 1/4 cup Yellow cornmeal (aka polenta or grits) |
| 1/8 tsp. Salt |
| 1 large Egg(s) |
| 1 Tbsp. Parmesan cheese (grated) |
Instructions
Place the water in a small sauce pan over high heat. When the water is boiling, whisk in the polenta. Add it gradually while whisking so that it doesn't clump. Add the salt and pepper to the pan.
Reduce the heat to medium so that the polenta is simmering. Whisk almost continuously. After about 5 minutes, the polenta should be about the thickness of house paint.
Pour the polenta into a shallow dish, like an au gratin dish or even a small soufflé dish.
Crack the egg and pour it in the middle of the polenta. Place the dish in the oven and bake for 5 minutes. Sprinkle the parmesan over the top and cook for another 3 to 5 minutes. Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
If I had a nickel for every time I have said, “Eggs are OK; quit worrying about them,” I would be pretty rich by now. They’re OK and this is a great way to have them. It’s sort of like toad in the hole with great flavorful carbs and rich yummy eggs.