Contributed by Valley Table
This recipe can be adjusted depending on the season. Good quality cornmeal and eggs should be available year-round. Try changing the cheese based on your tasted - this recipe calls for a sharp cheddar, but use any local cheese that you like. For the sauce, use any local, seasonal vegetable that can be easily sauteed.
For the polenta:
4 cups water (approximate)
2 tablespoons organic butter
½ ; cup whole milk
2 cups Wild Hive Farm Bakery’s 'fancy' polenta, or any good quality, course ground cornmeal
3 slices sharp cheddar cheese
For the Sauce:
Approximately 1 pound of any seasonal vegetable such as ramps, spinach, tomatoes, or kale
Fresh herbs, to taste
1 tablespoon organic butter or olive oil
Salt and pepper, to taste
For the top:
4 free-range eggs
1 tablespoon organic butter
In a large, deep, heavy saucepan, boil water, then slowly stir in the cornmeal. Immediately turn the heat to low and continue stirring periodically. (If the heat is too high, the polenta will splatter). Once the mixture has thickened, after about 30 minutes (see tips, below), add the milk slowly, stirring constantly. Add the cheese, stirring as it melts.
While the polenta is cooking, sautée your seasonal vegetable in the tablespoon of butter or olive oil. If you are using greens, cook only until they have wilted. Add salt and pepper to taste and set aside.
Cook two eggs over easy with the tablespoon of butter. The beauty of this recipe is the runny yolk, so be careful not to overcook!
To serve, spoon some polenta onto a plate, pour some of the sauce over the polenta, and place an egg on top. Crack the yolk and allow it to run over the sauce and the polenta.
This polenta cooked for a total of 30 minutes, but cooking time varies depending on the cornmeal. In our experience, the key to polenta is to start with double the amount of water, and continue to taste it and test for texture until it has reached the consistency and chewiness that you prefer. Add more water (or milk) as needed.