Fried Polenta, Eggs, and Sage
Firm polenta (or leftover wedges from dinner) can resurface at breakfast. Its nuttiness and slight sweetness complement the eggs and sage.
Spooning the oil over the sage and eggs helps to fry the tops.
Photography: Marcus Nilsson
Martha Stewart Living, October 2007
- 3 tablespoons extra-virgin olive oil, plus more if needed
- 8 pieces set polenta (about 1/3 batch) Basic Polenta (Soft or Set) (http://www.marthastewart.com/283375/basic-polenta-soft-or-set)
- 8 fresh sage leaves
- 4 large eggs
- Coarse salt and freshly ground pepper, to taste
- Heat half the oil in a large, heavy skillet over medium-high heat. Add half the polenta, and cook, without flipping, until bottom is golden brown and polenta can be moved without tearing, 9 to 10 minutes. Reduce heat to medium, flip polenta, and move to edges of skillet.
- Add half the sage and 2 eggs to center of skillet, and cook, spooning oil over sage and eggs, until polenta is crisp on bottom and egg whites are set, about 4 minutes. (Add up to 2 teaspoons more oil if needed.) Season with salt and pepper. Repeat with the remaining ingredients. Divide among plates, and serve.
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