Fried Eggs and Polenta

The next time you want to enjoy a special weekend brunch or just make an easy dinner, serve fried eggs over creamy polenta with grated parmesan. The creamy yolk from the fried eggs lends richness to the cheesy polenta resulting in a happy marriage of flavors.

Ingredients

1 C Low Sodium Chicken Broth

1/3 C Instant Polenta *

½ tsp Dried Parsley

1 TBS Grated Locatelli Romano or Parmesan

2 Lg Eggs

1 TBS Unsalted Butter

Salt & Pepper to taste

To make the polenta, bring the chicken broth to a simmer on a small saucepan over medium heat. Add the polenta in a thin stream while stirring. Add the parsley and cheese and continue cooking for two minutes or until the polenta thickens. Remove from the heat.

Heat the butter in a frying pan over medium high heat until the butter starts to turn a pale brown. Add the two eggs and cook until the whites are set and the yolk is still runny. I usually cook them over easy. Place the polenta in a dish and top with the two eggs. Break the yolks and enjoy.

* Pronto Substitutes

Instant Polenta – You can substitute Instant Grits but it will not be as smooth as the polenta.

To print a copy of this recipe go to Fried Eggs and Polenta.