Morning Polenta With Fried Eggs

Serves 4.

Note: This will yield 4 cups of cooked polenta. Store extra in a covered bowl in the refrigerator for up to 3 days, or freeze. To reheat, turn into a pot and set over low heat. Add a little water or milk to loosen the consistency and stir to warm through. Make it the night before so you’re ready for a quick meal in the morning. From Beth Dooley.

• 4 c. water

• 1 c. polenta

• Salt

• 2 tsp. butter

• 4 eggs

• Freshly ground pepper

• Chopped fresh thyme leaves, for garnish


To make the polenta: Bring 4 cups water to a boil in a 3-quart heavy saucepan. Slowly whisk in the polenta and a generous pinch of salt, lower the heat, and cook at a simmer, stirring the polenta with a long spoon about every 10 minutes until it’s thick and no longer tastes raw, about 45 minutes. Remove from the heat. Scoop out the polenta onto a plate or into a bowl.

To fry the eggs: Set a large skillet over medium heat and melt the butter. Break the eggs and slip them into the pan. Reduce the heat to low and cook slowly until the whites are set and the yolks begin to thicken but are not hard. Gently lift the eggs onto the polenta and season to taste with salt and pepper and garnish with fresh thyme. Serve immediately.

Nutrition information per serving:

Calories 205 Fat 8 g Sodium 100 mg

Carbohydrates 24 g Saturated fat 3 g Total sugars 1 g

Protein 9 g Cholesterol 190 mg Dietary fiber 2 g

Exchanges per serving: 1½ starch,1 medium-fat protein, ½ fat.