Add polenta and eggs to your roster of comfort foods. Lay on a little wilted spinach and boost both eye appeal and nutrition. As far as the eggs go, I like using silicone egg poaching cups because they’re easy to use and predictable, unlike my free-floating egg poaching experiences (plus the clean up is waaaaaaay easier!) Add what you like to your polenta: cheese and butter, olive oil, or just a sprinkle of sea salt.
Amy’s Kitchen Coach Tips:
- I like the yolks of my eggs custardy, not too liquidy. I’ve found that 7 minutes in the egg poaching cups floating in simmering water with lid on cooks them just right. Start checking yours at 6 minutes.
- Polenta Basics: Bring 4 cups water to boil, add a teaspoon sea salt, 1 cup polenta and simmer about 15 minutes, stirring occasionally. Once cooked, add in a tablespoon or two of butter, or olive oil, or a little of each to finish. (Detailed Polenta instructions are over here at the Shrimp and Grits recipe.)
- Polenta will stay creamy about an hour, so if you have any leftovers, pour them into a glass or ceramic dish pretty quick. Refrigerate and slice out pieces over the next few days. You can warm them up in a pan w/a slick of olive oil.
- Another option is to spread the leftover polenta onto a lightly oiled sheet pan. Refrigerate until you’re ready to use it, then bake at 350 degrees F about 30 minutes. Slice and serve. See Polenta Squares w/Veggie Toppings for some appetizer ideas.