Polenta With Parmesan and Olive Oil-Fried Eggs

Name: Polenta With Parmesan and Olive Oil-Fried Eggs
Total time: 25 min
Ingredients: 4 1/2 cups low-sodium broth or water; 1 1/2 cups polenta (not quick-cooking), coarse corn meal or corn grits; 3/4 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

5.0

(641)

cooking.nytimes.com

Your recipes

Total: 25 minutes

Servings: 4

Cost: $6.83 /serving

Author : Melissa Clark

eggs polenta

Polenta With Parmesan and Olive Oil-Fried Eggs

Ingredients

Remove All · Remove Spices · Remove Staples

4 1/2 cups low-sodium broth or water1 1/2 cups polenta (not quick-cooking), coarse corn meal or corn grits3/4 teaspoon salt2 to 4 tablespoons butter1/4 teaspoon freshly ground black pepper, more to taste1 1-ounce chunk or 1/4 cup grated Parmesan cheese2 tablespoons olive oil8 large eggsCoarse sea salt for garnish

Export 5 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

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.

Step 2

Using a vegetable peeler, slice cheese into slivers, or grate it on largest holes of a box grater.

Step 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.

Step 4

Pile polenta into 4 bowls and top with cheese and then fried eggs. Garnish with sea salt and more pepper and serve.