Buttery Polenta with Parmesan and Olive-Oil-Fried Eggs

Page 645

| Course Type: Breakfast/Brunch

(1 review)

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Recipe Reviews

This was fantastic. I often eat stone ground grits with a fried egg on top but the addition of the shaved Parmesan took this recipe over the top. I used the water option instead of the broth one for cooking and since I used the option of stone ground grits it took mine about 45 minutes to cook. The other options were polenta or coarse ground corn meal. I'm sure it would also be good those ways. I added a couple slices of bacon with mine and it was a wonderful Sunday breakfast.

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