Porridge as we know it is typically made with oatmeal, but other parts of the world make similar dishes with whatever they have on hand, be it rice, barley, or in this case, corn. Porridge made with ground dried corn generally goes by the Italian name, polenta. This specific polenta is made with cheddar cheese, a little cajun seasoning and topped with a poached egg to make it the perfect breakfast to start your day.
Course Breakfast
Cuisine Canadian, Italian
Keyword Eggs, Hearty Breakfast, Quick Breakfast
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 2servings
Ingredients
1/2cuppolenta
2cupswhole milk
2tbspbutter
1/2tspcajun seasoningoptional
1/2cupgrated cheddar cheese
salt and pepper to taste
2eggs
2tspwhite vinegar
Instructions
Break the eggs into two ramekins and add the vinegar.
Fill a medium pot 3/4 full with water and put it on the stove on high heat.
Pour the milk into a second pot and put on the stove on medium-high heat.
Once the milk is just under a boil, whisk in the cornmeal and cajun seasoning.
Reduce the heat to medium-low and whisk until the polenta is the texture of scrambled eggs. This will take about 10 minutes. I suggest setting a ten minutes timer. When there are four minutes left on the timer, put the eggs in the water.
Once the pot of water comes to a boil, turn the heat down to medium-high. Stir the water to make a funnel in the middle then add in the eggs one at a time. Cook the eggs for four minutes, then scoop them out of the water using a slotted spoon. Pat them dry with a paper towel.
Take the polenta off the stove and whisk in the butter then the cheese. Divide the polenta among two bowls and top with the poached eggs. A few drops of hot sauce will really make the polenta pop.