Golden polenta makes a wonderful breakfast drizzled with maple syrup and melted butter. Top it with a fried egg, and the yolk becomes a velvety sauce for a dinner-worthy meal. Use coarsely ground cornmeal or try hominy grits that, like hominy, have been nixtamalized. Slightly moister than cornmeal, hominy grits have a nuanced, tangy flavor. Please avoid instant polenta or the precooked packaged polenta; it just doesn't taste as good.//Polenta doesn't require much skill, just a lot of patience. If you prepare it for dinner, you'll have the makings of a luscious breakfast the next day.
Ingredients
4 c. water
1 c. polenta
Generous pinch of salt
2 tsp. of butter
4 large eggs
Coarse salt and freshly ground pepper
Fresh thyme leaves for garnish
Instructions
To make the polenta, bring the water to a boil in a 3-quart heavy saucepan. Slowly whisk in the polenta and salt, reduce the heat, and cook at a simmer, uncovered, stirring the polenta about every 10 minutes until it's thick and no longer tastes raw, about 45 minutes. Remove from the heat. Scoop the polenta onto individual plates.To fry the eggs, set a medium skillet over medium heat and melt the butter. Break the eggs and slip into the pan. Reduce the heat to low and cook slowly until the white is set and the yolks begin to thicken but do not become hard. Using a spatula, gently lift the eggs onto the polenta and season to taste with salt and pepper;garnish with fresh thyme. Serve right away!
*This will yield 4 cups of cooked polenta. Store extra in a covered bowl in the refrigerator for up to 3 days or freeze. To reheat, turn into a pot and set over low heat. Add a little water or milk to loosen the consistency, and stir to warm through. You may use a mix of fine and coarse ground polenta fora variety of textures.*
from What to Cook https://ift.tt/3gyxeDM