our go-to breakfast routine of eggs and hash brown patties or homemade waffles got a bit of a shake-up this week. i'd made polenta from scratch for the very first time--we had it for dinner served with marinara sauce and lots of mozzarella cheese. then jeremy and i remembered a yummy breakfast we'd had at guerilla cafe last year and decided to recreate it: a bowl of polenta topped with a fried egg. super easy, very tasty and has that stick-to-your-ribs quality perfect for a crisp autumn morning. though jeremy insists on a hard-cooked egg, or scrambled eggs on the side. none of that runny yolk stuff for him (which i personally find delicious).
basic polenta recipe:
boil 7 cups water. add a tablespoon of salt. sprinkle in 2 cups medium-grit cornmeal, whisking vigorously. reduce heat to the lowest setting while you whisk--do not allow mixture to boil (doing so coverts the sugars in the cornmeal to starch). keep on low heat for 1 hour, stirring vigorously with a wooden spoon every 15 minutes. polenta is done when it thickens, begins to pull away from the sides of the pot, and develops a smooth consistency. add in 6 tablespoons of unsalted butter and serve.
i don't need to tell you all how to cook an egg, right? you're with me there?
for extra inspiration on this meal, check out hudson in his favorite handmade hat.
very polenta-esque, don't you think?