Creamy Breakfast Polenta with over easy eggs and crispy fried ham |
Creamy Breakfast Polenta
cornmeal |
1 C. whole grain course yellow cornmeal
3 C. cold water
2 C. 2 % organic milk
1/4 C. organic butter
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 T. organic butter or oil
6 slices (nitrate free) deli ham, cut into thin strips
8 organic eggs
Place the cornmeal, water, milk, butter, salt and pepper in a slow cooker, cover and cook on low for about 8 hours. (After 8 hours, turn the setting to warm until ready to serve). In a medium skillet, heat one tablespoon of butter or oil and fry the ham until it begins to sizzle and brown, about 5 minutes. In the meantime, fry the eggs in the remaining butter to your preference (over easy is perfect for this dish). Serve the polenta in bowls, topped with 2 eggs and a portion of the fried ham. Makes 4 servings.
The night before, ready to cook |
8 hours later, before stirring (I may have used more than 1/4 cup of butter, so I skimmed off about a tablespoon before stirring) |
stirred together and smooth |
breakfast is served!! (with a side of fruit) |
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