Ingredients
- 6 oz. Carando hot capicola, sliced thin6 oz.
- 2 cups Dry polenta, or yellow corn grits2 cups
- 4 Tbsp. Unsalted butter4 Tbsp.
- 4 Eggs4
- 1 Tbsp. Olive oil1 Tbsp.
- 2 Tbsp. Chili crisp2 Tbsp.
- 2 Avocados2
Instructions
Bring 2 quarts of water and polenta to boil over medium high heat, then reduce heat to a bare simmer.
Cook the polenta, stirring often, for about 20 minutes, or according to package instructions.
While the polenta is cooking, julienne the capicola.
Heat a non-stick pan over medium high heat, and add the capicola and sauté until it is crispy, then drain on paper towels, and reserve.
Split the avocados in half, remove pit, and slice, then scoop out the slices with a spoon, season with salt and pepper and reserve.
Fry eggs one at a time in the same pan the capicola was cooked in, transfer to a plate, and reserve.
When the polenta is cooked, whisk in the butter and season with salt and pepper.
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 capicola on the avocado, and drizzle the chili crisp over the whole dish.
