These tender cakes make a great base for anything that's saucy and rich. While a thick ragu may be the ideal pairing in the evening, poached eggs are a perfect touch come morning. If you don't have a grill, then you can crisp up the polenta in olive oil on a non-stick skillet.
Poaching eggs can be intimidating to some, but I still encourage you to give it a try. Just make sure to consult this guide—the method is seriously foolproof. That said, if you're still feeling uneasy, a fried egg will work, too. As long as youmake sure your egg has a runny yolk to act as a thick sauce for the cakes, you'll have a simple robust breakfast in no time at all.
- Yield:Serves 4
- Active time: 25 minutes
- Total time:25 minutes (plus overnight to set)
- 3 cups water
- 1 1/2 cups milk
- Pinch red pepper flakes
- 2 sprigs thyme
- 1 1/2 cups quick cooking polenta
- Kosher salt and freshly ground black pepper
- 2 teaspoons vegetable oil
- 8 eggs
- 1 tablespoon chopped chives
Line a 9- by 9-inch square baking pan with plastic wrap so that all sides and bottom are covered. Heat water, milk, red pepper flakes, and thyme in a large saucepan over medium high heat. When just beginning to simmer add polenta and cook until thickened, about 4 minutes. Remove thyme and season to taste with salt and pepper. Pour into lined baking sheet and let cool to room temperature then cover and refrigerate overnight.
Allow the cakes to come to room temperature, then remove from pan and cut into 8 pieces. Preheat a grill or a grill pan over medium-high heat and rub with oil.Grill polenta until browned and crisp on both sides, about 10 minutes total. Set aside and keep warm.
Poach eggs according to instructions in this video. Divide polenta cakes between four plates, top each with an egg, sprinkle with chives, and serve.