The enormous residual heat of polenta is sufficient, as the saying goes, “to cook an egg.” Do just that to make this treat for breakfast or brunch.
Ingredients
Preparation
Step 1
Prepare Basic Polenta finished with freshly grated cheese, or in one of the simple variations. For every golden bowl, separate an egg and keep the yolk whole in a dish. Ladle a portion of steaming polenta into a warm bowl; press with a spoon to make a small nest. Slide the yolk into the nest. It will cook as you garnish it with freshly ground black pepper and surround it with Parmigiano-Reggiano, either grated or in shavings. To eat, stir the yolk into the polenta and really enjoy this dish.
Step 2
The crowning glory of this dish is a shaving of fresh truffles on top of it all.
From Lidia's Family table by Lidia Matticchio Bastianich Copyright (c) 2004 by Lidia Matticchio Bastianich Published by Knopf.
Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Jay Jacob's journalism has appeared in many national magazines.
From the Trade Paperback edition.
