This recipe for cornmeal porridge (leftovers from dinner) can be a great addition to breakfast. Its flavor and slight sweetness complement the eggs and herbs. Cleaning the spoon with oil above the herbs and eggs helps to flip the mixture. Martha Stewart Living, October 2007. Ingredients: 3 tablespoons of extra virgin olive oil, plus more if necessary, 8 pieces of cornmeal porridge (about 1/3 batch) basic polenta (soft or set), 8 fresh sage leaves, 4 large eggs, coarse salt and freshly ground pepper to taste. Directions: 1. Heat half of the oil in a large heavy skillet over medium heat. Add half of the cornmeal porridge and cook it, without stirring, until it turns golden brown and can be moved without tearing, from 9 to 10 minutes. Reduce the heat to medium, fold it, and move it to the edges of the skillet. 2. Add half of the herbs and 2 eggs to the center of the skillet, cook them, then flip the oil over the herbs and eggs until the egg whites are set and the crust is crispy on the bottom, about 4 minutes. (Add 2 teaspoons of oil if necessary). Season with salt and pepper. Repeat with the remaining ingredients. Divide among plates and serve.
27.04.2023 @ 01:17
This recipe for cornmeal porridge (leftovers from dinner) can be a great addition to breakfast. Its flavor and slight sweetness complement the eggs and herbs. Cleaning the spoon with oil above the herbs and eggs helps to flip the mixture. Martha Stewart Living, October 2007. Ingredients: 3 tablespoons of extra virgin olive oil, plus more if necessary, 8 pieces of cornmeal porridge (about 1/3 batch) basic polenta (soft or set), 8 fresh sage leaves, 4 large eggs, coarse salt and freshly ground pepper to taste. Directions: 1. Heat half of the oil in a large heavy skillet over medium heat. Add half of the cornmeal porridge and cook it, without stirring, until it turns golden brown and can be moved without tearing, from 9 to 10 minutes. Reduce the heat to medium, fold it, and move it to the edges of the skillet. 2. Add half of the herbs and 2 eggs to the center of the skillet, cook them, then flip the oil over the herbs and eggs until the egg whites are set and the crust is crispy on the bottom, about 4 minutes. (Add 2 teaspoons of oil if necessary). Season with salt and pepper. Repeat with the remaining ingredients. Divide among plates and serve.