Tuesday, February 18, 2014

Creamy Breakfast Polenta

Creamy Breakfast Polenta
with over easy eggs and crispy fried ham
Usually when I think of a breakfast porridge, I think sweet, as in oatmeal with bananas and maple syrup.  But this meal is completely different, and since I know sugar is not good for you, it is a great alternative to a typical American breakfast. The flavor of the buttery polenta, combined with a runny fried egg and some crispy ham is ridiculously satisfying first thing in the morning.  Super high in protein, this meal will set you up with tons of energy for the day ahead.  And the best part?  The polenta cooks while you sleep!!

Creamy Breakfast Polenta

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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