A Breakfast Treat A Golden Bowl Polenta And An Egg Yolk Food

CHEESY BREAKFAST EGG AND POLENTA CASSEROLE

Steps:

• Heat oven to 400 degrees with the rack in the center. Generously butter a 9-by-13-inch pan and set aside.
• Bring 4 cups water to a boil. Gradually whisk in the polenta and salt, and cook, stirring constantly until the polenta bubbles and pulls away from the pan, about 3 minutes. Vigorously stir in the milk, butter and cheese until smooth and creamy. (It will seem loose.)
• Spread the polenta onto the bottom of the prepared pan. Layer with meat, greens or anything else you desire. Use the back of a large spoon to create 8 small wells in the polenta. Crack the eggs inside, sprinkle with Parmesan, and bake 10 to 15 minutes, depending on how set you like your eggs. Let stand for 5 minutes; sprinkle with black pepper and basil and serve warm.

A BREAKFAST TREAT: A GOLDEN BOWL-POLENTA AND AN EGG YOLK

Steps:

• Prepare Basic Polenta finished with freshly grated cheese, or in one of the simple variations. For every golden bowl, separate an egg and keep the yolk whole in a dish. Ladle a portion of steaming polenta into a warm bowl; press with a spoon to make a small nest. Slide the yolk into the nest. It will cook as you garnish it with freshly ground black pepper and surround it with Parmigiano-Reggiano, either grated or in shavings. To eat, stir the yolk into the polenta and really enjoy this dish.
• The crowning glory of this dish is a shaving of fresh truffles on top of it all.

POLENTA COOKIES

Steps:

• In a bowl, mix together the polenta, flour, baking powder and salt.
• In a mixer, cream together the butter and sugar. Add the eggs and yolk one by one, then add the vanilla. Add the dry ingredients and mix until a firm dough forms.
• Divide the dough in half, place each piece onto a piece of parchment or wax paper, and shape the dough into a rough log about 2 inches in diameter, dusting with cornmeal as needed to prevent sticking. Roll up in the paper, twisting the ends to seal, and roll back and forth a few times to smooth out the shape. Refrigerate at least 1 hour. (At this point, the dough can be frozen for up to 2 months.)
• Preheat the oven to 350 degrees F, and line 2 cookie sheets with parchment paper or silicone baking mats. With a sharp knife, cut the cookies into 1/2-inch slices, and place on the prepared cookie sheets about 2 inches apart. Bake, rotating halfway through, until cookies are just golden, 16 to 18 minutes. Transfer to a rack to cool completely, about 20 minutes.
• Polenta cookies can be stored in an airtight container for up to 3 weeks.

POLENTA WITH FONTINA AND EGGS

Steps:

• Preheat the oven to 400 degrees F.
• Heat 2 tablespoons olive oil in a large nonstick ovenproof skillet over medium-high heat. Pat the polenta slices dry with paper towels, add to the skillet and cook until golden, about 3 minutes per side. Transfer to a plate.
• Reduce the heat under the skillet to low. Add the remaining 1 teaspoon olive oil, the garlic and red pepper flakes and cook until the garlic is golden, about 1 minute.
• Add the tomatoes and 1/2 cup water, bring to a simmer and cook 5 minutes; season with salt and pepper. Remove 1/4 cup of the sauce and set aside.
• Arrange the polenta rounds in the skillet with the sauce, then crack the eggs on top. Season with salt and pepper and top with the reserved sauce and the cheese. Transfer to the oven and bake until the egg whites are set, 13 to 15 minutes. Top with the parsley.

POLENTA EGG CUPS

Steps:

• Pre-heat oven to 425°F.
• Butter a nonstick muffin tin (regular size, with six muffin cups).
• Bring the milk and vegetable stock to a low boil in a medium size stockpot over medium heat.
• Slowly whisk in the polenta and continue whisking until it begins to thicken and resemble hot oatmeal, about 3-4 minutes.
• Turn off the heat, add in the cheese and season with salt and pepper.
• Pour the polenta into the muffin tin, halfway up each muffin cup. Once all the cups are filled, form a well with the back of a spoon by pushing the polenta up the sides until it reaches the top rim (dip the spoon in water so it won't stick to the polenta).
• The well will be relatively large, but that's okay - you want the egg to have a little nesting place so it won't overflow out of the tin.
• Once you have made all the wells, crack an egg into each of the polenta-filled cups.
• Bake in the oven for 20 minutes, until firm (the yolk will still be a little runny). Remove from the oven and let sit a few minutes to cool enough to handle.
• In a medium size serving bowl, mix together the arugula, basil and lemon juice. Drizzle with some olive oil and season with a little salt and pepper.
• To serve the polenta egg cups, run a small butter knife around the edges of the polenta to loosen it from the sides of the muffin tin. Gently pry out with a fork or a knife and serve with the salad alongside.