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Italian Polenta with Eggs

alarm
Total Time:
30 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings

This Italian polenta with eggs recipe is an easy, elegant dish to serve for brunch and features crispy, sauteed prosciutto, over-easy eggs, View More expand_more

This Italian polenta with eggs recipe is an easy, elegant dish to serve for brunch and features crispy, sauteed prosciutto, over-easy eggs, and soft avocado topped on creamy polenta. The addition of spicy chili crisp adds the perfect amount of extra heat. One bite of this warm, comforting meal, and you’ll forget cereal ever existed!

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Italian Polenta with Eggs
alarm
Total Time:
30 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings

Ingredients


Product ImageBoneless Prosciutto
6 oz.
Carando prosciutto, sliced thin
6 oz.
2 cups
Dry polenta, or yellow corn grits
2 cups
4 Tbsp.
Unsalted butter
4 Tbsp.
4
Eggs
4
1 Tbsp.
Olive oil
1 Tbsp.
2 Tbsp.
Chili crisp
2 Tbsp.
2
Avocados
2

Directions


  1. Bring 2 quarts of water and polenta to boil over medium high heat, then reduce heat to a bare simmer.

  2. Cook the polenta, stirring often, for about 20 minutes, or according to package instructions.

  3. While the polenta is cooking, julienne the prosciutto.

  4. Heat a non-stick pan over medium high heat, and add the prosciutto and sauté until it is crispy, then drain on paper towels, and reserve.

  5. Split the avocados in half, remove pit, and slice, then scoop out the slices with a spoon, season with salt and pepper and reserve.

  6. Fry eggs one at a time in the same pan the prosciutto was cooked in, transfer to a plate, and reserve.

  7. When the polenta is cooked, whisk in the butter and season with salt and pepper.

  8. To serve, spoon polenta into bowls, top with one egg each in the center, fan 1/2 an avocado each to the side of the egg, place 1/4 of the prosciutto on the avocado, and drizzle the chili crisp over the whole dish.

Life is Delicious. Savor It.

Ingredients


6 oz.
Carando prosciutto, sliced thin
6 oz.
2 cups
Dry polenta, or yellow corn grits
2 cups
4 Tbsp.
Unsalted butter
4 Tbsp.
4
Eggs
4
1 Tbsp.
Olive oil
1 Tbsp.
2 Tbsp.
Chili crisp
2 Tbsp.
2
Avocados
2

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