Polenta With Italian Cheese, Poached Eggs, and Prosciutto

1. 1

   Have 4 shallow serving bowls ready.

2. 2

   To make the polenta: In a saucepan, combine the chicken stock, water, and salt, and bring to a boil.

3. 3

   Add the polenta in a steady stream, stir once or twice, cover, and turn heat to simmer.

4. 4

   Let cook until all the liquid has been absorbed by the polenta, about 10 minutes.

5. 5

   Add the cheese and rosemary and stir just until the cheese has mostly melted.

6. 6

   Keep covered over very low heat.

7. 7

   Meanwhile, poach the eggs.

8. 8

   Place a small container, such as a metal measuring cup next to the stove.

9. 9

   In a 2-quart saucepan, bring about 1 quart water to a boil.

10. 10

    Break each egg into the measuring cup and gently pour the egg into the water.

11. 11

    Repeat with remaining eggs.

12. 12

    Cook for 4 to 6 minutes, depending how you like your egg yolks.

13. 13

    For a runny yolk, cook just 4 minutes.

14. 14

    For a hard-cooked egg, cook about 6 minutes.

15. 15

    Working quickly, ladle the polenta into the bottom of each bowl.

16. 16

    Using a slotted spoon, scoop up an egg and place it in the middle of the polenta.

17. 17

    Drape a piece of prosciutto on the side of the egg, sprinkle with black pepper, and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.