POLENTA WITH PARMESAN AND OLIVE OIL-FRIED EGGS

Polenta With Parmesan and Olive Oil-Fried Eggs image

If you've ever decided that cold cereal is a good dinner, here's another, far better option. Soft and steaming, with plenty of salt and pepper mixed in and perhaps some grated cheese applied at the end, a bowl of polenta or grits is deeply satisfying and requires not much more than a pot and a spoon to prepare. And topping the buttery, cheesy polenta with eggs fried in olive oil makes for a dish that is far more elegant and luxurious than its simple ingredients would imply.

Provided by Melissa Clark

Categories quick, weeknight, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9

Previous Next

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

Steps:

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.
Using a vegetable peeler, slice cheese into slivers, or grate it on largest holes of a box grater.
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.
Pile polenta into 4 bowls and top with cheese and then fried eggs. Garnish with sea salt and more pepper and serve.

Nutrition Facts : @context http, Calories 527, UnsaturatedFat 15 grams, Carbohydrate 48 grams, Fat 28 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 11 grams, Sodium 721 milligrams, Sugar 2 grams, TransFat 0 grams