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.
- 4 ½ cups low-sodium broth or water
- 1 ½ cups polenta (not quick-cooking), coarse corn meal or corn grits
- * teaspoon salt
- 2 to 4 tablespoons butter
- ¼ 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
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
527 calories; 27 grams fat; 10 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 48 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 19 grams protein; 399 milligrams cholesterol; 866 milligrams sodium
- 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.