Ingredients with Measurements:
- 1 cup of polenta
- 4 cups of water
- 1 teaspoon of salt
- 4 eggs
- 1 tablespoon of olive oil
- 1/4 cup of grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Medium saucepan
- Whisk
- Skillet
Step-by-step instructions:
1. In a medium saucepan, bring 4 cups of water to a boil. Add 1 teaspoon of salt.
2. Gradually whisk in 1 cup of polenta. Reduce heat to low and cook for 20-25 minutes, stirring occasionally, until the polenta is thick and creamy.
3. While the polenta is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat.
4. Crack 4 eggs into the skillet and cook until the whites are set but the yolks are still runny.
5. Once the polenta is done, stir in 1/4 cup of grated Parmesan cheese. Season with salt and pepper to taste.
6. Divide the polenta among 4 bowls. Top each bowl with a cooked egg.
Time:
Preparation time: 5 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 10g
Carbohydrates per serving: 28g
Protein per serving: 12g
Substitutions for ingredients:
- Polenta can be substituted with grits or cornmeal.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add sautéed mushrooms or spinach to the polenta.
- Top with crispy bacon or prosciutto instead of eggs.
Tips and tricks:
- Use a whisk to prevent lumps from forming in the polenta.
- Stir the polenta occasionally to prevent it from sticking to the bottom of the saucepan.
- Use fresh eggs for the best results.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls.
Garnishes:
Garnish with chopped fresh herbs such as parsley or chives.
Pairings:
Pair with a side salad or roasted vegetables.
Suggested side dishes:
Roasted asparagus or Brussels sprouts.
Troubleshooting advice:
If the polenta is too thick, add more water or milk to thin it out.
Food safety advice:
Make sure the eggs are cooked until the whites are set and the yolks are runny.
Food history:
Polenta is a traditional Italian dish made from boiled cornmeal.
Flavor profiles:
Creamy, savory, and slightly nutty.
Serving suggestions:
Serve as a hearty breakfast or brunch dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian