You really have no excuse not to eat this for breakfast tomorrow. It has to be the creamiest, heartiest thing you can make for under a buck. Simply drop a poached egg onto a fluffy little pile of polenta. Heck, you could even poach the egg IN the polenta. Keep it softly cooked and you won't know where the yolk starts and the mush stops.
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2 comments:
Just discovered your blog from a comment on Michael Ruhlman's blog. Anyway, what kind of polenta did you use? I've tried making it from scratch (preferred) and I've also used the pre-made-and-formed kind from Trader Joes.
Have you found any brands (instant, standard, pre-made, etc.) that work better than others?
Greg,
As far as polenta goes, I've really tried everything. The only major difference I find is that the finer the grain, the softer the end product (the coarse stuff can be a little too toothsome).
I just get the bulk organic stuff at co-ops or places like Whole Foods, though I have a friend who's growing her own corn and plans to grind it herself, and I'm sure that will be good.
One other trick: make a slurry of water and corn meal before adding it to the boiling water, stir often, and that should keep it from clumping. Good luck and thanks for reading.
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