Polenta and Eggs

1 cup polenta

2 cups water

3 cups milk

1/2 cup grated parmesan cheese

2 Tbsp butter

1 bunch lacinato kale, stems removed

2 Tbsp olive oil

1/4 tsp chili flakes (optional)


Kosher salt and fresh cracked black pepper

In a large sauce pot bring the water and milk to a simmer. Slowly pour in the polenta, whisking constantly. When the polenta boils, turn it down to a very low simmer. Let the polenta cook slowly for about 15 minutes, whisking frequently to make sure it is not clumping or scorching. When it is thick (like porridge) and the grains are cooked through, remove it from the heat. Whisk in the parmesan. Taste for seasoning and adjust with salt and pepper or more cheese. Finish by whisking in the 2 Tbsp of butter.

To cook the kale, heat the olive oil in a large pan over high heat. Add the kale and sauté just long enough to wilt the kale, about 2-3 minutes. Add the chili flakes and season with salt and pepper.

Cook the eggs any way you like them—poached, fried, scrambled . . . yum!

Scoop polenta into bowls and top with kale and eggs.

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