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Polenta With Parmesan and Olive Oil-Fried Eggs

Melissa Clark
  • 25 minutes
  • Serves 4

INGREDIENTS

8

Eggs, large

1 1/2 cups

Polenta

1/4 tsp

Black pepper, freshly ground

3/4 tsp

Salt

1

Sea salt, Coarse

2 tbsp

Olive oil

2 tbsp

Butter

1

chunk Parmesan cheese, grated

4 1/2 cups

Broth or water, low-sodium