Polenta and Eggs
Polenta is so creamy, and the eggs just add to the flavor.
Ingredients:
- 1/2 cup dried tomatoes
- 2 1/2 cups milk
- 1 can chicken broth
- 1 cup yellow cornmeal
- 1/3 cup grated Parmesan cheese
- 1 tbsp virgin olive oil
- 1 sliced onion
- 1 small lemon
- 8 large eggs
Directions:
- Place the dried tomatoes in some boiling water and let soak.
- Heat up the milk and broth in a saucepan. Add the cornmeal and keep whisking.
- Have heat on medium and stir several times for about 15 minutes.
- Add the Parmesan and blend. Let sit over low heat. Remove the dried tomatoes from the water and drain them.
- Heat the oil in a skillet. Toss in dried tomatoes and onions. Cook until onions are softened, then takes off stove.
- Use a deep pan and fill it halfway with water. Squeeze in the juice of the lemon.
- When water is simmering, crack the eggs and transfer them carefully into the pan.
- Let the eggs simmer for 4 minutes, then removed and drain on a paper towel.
- Transfer the polenta into individual serving dishes. Top each dish with 2 eggs.
