March 10, 2013

Grilled Polenta and Eggs

On the Menu Today~
Grilled Polenta and Eggs

Want a wonderful way to use up left-over Polenta.
Try this recipe for an early morning breakfast or
a late night snack...

Basic Polenta

  • 6 cups water
  • 2 teaspoons salt
  • 1 3/4 cups yellow cornmeal
  • 3 tablespoons butter
  • 3 green onions, chopped
Cooking Directions
  1. Bring 6 cups of water to a boil in a large heavy saucepan, add 2 teaspoon salt. Gradually whisk in the cornmeal. Reduce heat to low and cook until the mixture thickens and the cornmeal is tender, about 15 minutes, stirring often.
  2. Turn off the heat and add the butter, stirring until the butter is melted. Stir in chopped green onions. Pour mixture into a buttered 11 x 7 baking dish. Cool. Refrigerate until set. Cut polenta in large squares or triangles. You can also cut the polenta with cookie cutters for a more festive look.

Grilled Polenta and Eggs

  • 4 squares polenta (see recipe above)
  • 2 tablespoons olive oil
Cooking Directions
  1. Cut polenta into squares or triangles. Brush tops with olive oil.
  2. Heat a large skillet over medium heat. Lay polenta slices in skillet and cook until nicely browned and crisp, about 10 minutes. Flip over and brown the other side. Set aside and keep warm.

Sunny Side Up Eggs

  • eggs
  • 4 teaspoons butter
  • salt and pepper, to taste
Cooking Directions
  1. Crack each egg into a custard cup.
  2. In a nonstick skillet over medium-low heat, melt butter.
  3. When butter has melted and begins to bubble, gently pour the eggs into the skillet.
  4. Cook until the whites are opaque and the yolk has set, about 1 to 2 minutes.
  5. Sprinkle with salt and pepper to taste.

Polenta, Eggs

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