Savory Breakfast Egg Polenta
This is a great dish to serve in a brunch buffet alongside other Italian favorites.
Serves: 10Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy
- 4 1⁄2 cups chicken stock
- 3 Tbsp. unsalted butter
- 1 1⁄2 cups cornmeal
- 8 eggs
- 1⁄2 cup fresh-grated Parmesan or Romano cheese
- 1 tsp. paprika
- Bring the stock and butter to slow simmer over medium temperature. Slowly whisk in the cornmeal, stirring constantly to avoid lumps. Reduce heat to low. Cook for 20 minutes, uncovered and stirring frequently, until thick and creamy.
- Beat the eggs, and stir them into the polenta. Cook for about 5 more minutes.
- Remove from heat. Stir in the cheese and sprinkle with paprika. Serve hot.