Go check out host, Cook Sister’s impressive re-cap of the egg entries!
The end of the month is near
and paychecks are not yet here
to the fridge I do run
of eggs we have one
no bread, but I do see one beer?
But wait ya egg on toast fans
for in my hot little hands
is a box of cornmeal
which with water congeals
polenta will meet our demands !
Make up a batch of polenta using your favorite recipe… I like Michael Chiarello’s at foodtv.
Turn on your broiler and let it come to full heat.
Dish a generous cup of your cooked soft polenta into a sturdy broiler proof bowl, and stir in 1/2 Tbs of butter. With your fingers or a spoon, push a crater into your mound of polenta. Slide the bowl of polenta under the broiler for 3 minutes to set. Pull out and slide into the crater, one cracked egg, and spinkle with
- 1 Tbs of parmeasan
- a pinch of salt and pepper
- a pinch of thyme
- one chopped garlic clove
Slide the bowl back under the broiler and cook for 5-6 minutes, rotating the bowl for even browning. After 5-6 minutes you should have a nice brown crust on your polenta and sunken egg.
Move the bowl to a middle shelf in the oven and close the oven door and turn off the heat. Let the bowl rest in the cooling oven for 4 minutes and then remove to room temperature to allow the bowl to further cool before serving, 1-2 minutes.