Savory breakfasts aren't really a thing here in Italy. They prefer an espresso and Nutella filled pastry. No matter how hard I try to adjust, my little American heart still craves a savory breakfast. So, when I’m alone I will whip up some of this parmesan polenta (which here is typically served under hearty stews for supper) and add some eggs and whatever else I have laying around to the top. A favorite for me is a soft boiled egg, crushed red peppers, EVOO and then a sprinkle of crushed kale chips to top it off. Pure breakfast bliss!
- Broth or Water and a bouillon cube
- Parmesan cheese (parmigiano-reggiano)
***Polenta is made with a 4 (water) to 1 (polenta) ratio so mix up as much as you want!
- Bring water or broth to a boil (sometimes I use water and a portion of a bouillon cube, depending on what I have at the house) in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
- Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
- Turn off heat and gently stir in a healthy glug of EVOO into polenta until well combined; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl.
- Top with whatever you want to garnish!