This is a Saturday morning meal, for a day with a lot of work to accomplish. It is rich, filling, and very easy to make.
Serves 2
- 2 pieces pancetta
- 4 cups water
- 1 cup polenta
- 2-3 Tbsp oil
- 2-3 Tbsp butter
- some goat cheese
Slice 2 pieces pancetta into thick sticks (lardons), put in a small saute pan, cover with water and put over high heat. Put 4 cups water and a pinch of salt over high heat and bring to boil. Pay attention to the pancetta: once the water evaporates, reduce the heat to low so it can crisp without burning. Remove the pancetta to a paper towel. When the water is boiling, reduce the heat and whisk in 1 cup polenta, continue to whisk until the polenta has absorbed the water. Heat a 2-3 Tbsp oil in a large skillet until hot, then carefully break two eggs into the pan, one at a time. Sprinkle some salt and freshly ground pepper on the eggs and carefully spoon the hot oil over them to help them cook. Meanwhile, whisk 2-3 Tbsp butter into the polenta and split between two large bowls. When the white of the eggs is set (make sure to check around the yolk, where it is thickest), carefully transfer them to the bowls. Sprinkle the pancetta and some goat cheese over the polenta/eggs and serve!
A dash of sriracha or tabasco would improve this, but I didn’t think of it at the time…
Logan's Kitchen 