No. 36: Parmesan Polenta with Shaved Brussels Sprouts & Fried Egg

I'm a proud KKG. Kappa is an incredible organization, and I've been steadily involved with it since my undergrad days.

One thing never changes in my volunteer roles with Kappa. I'm steadily amazed by the women that I meet.

The Rose Record

Katie Rose is one of those women. I met her during my advising days at KU, and she has gone on to create a wonderful life in the Big Apple. Lucky for all of us, she also blogs about her adventures on a regular basis.

The Rose Record is a snapshot of fashion inspiration, gift guides, recipes, her beloved Frenchie and other musings. Check it out, there's all kinds of fun finds. I can't go a week without reading it at some point.

Parmesan Polenta

But the reason I bring up The Rose Record, is this incredible recipe that Katie posted.

Earlier in the week I had seen the polenta without fear from Alexandra Cooks, and between the two recipes I was inspired to go grab the cornmeal.

Ingredients

Serves 2
2 cups unsalted chicken stock
1 garlic clove, minced
1/2 cup cornmeal
1/2 cup freshly grated Parmesan cheese + more for topping
2 tablespoons unsalted butter, divided (one for the polenta, one for the eggs)
1/2 pound brussels sprouts, washed, trimmed, and sliced thinly
1/2 tablespoon extra virgin olive oil
Salt and pepper
2 large eggs

To make

Note: Katie says that this recipe comes together quite quickly, and she is right! So have all your ingredients set out, measured and ready to go.

Preheat oven to 400 degrees.

While it warms up, prep sprouts. Toss them with olive oil, salt and pepper and then spread them evenly over a baking sheet with rims. Roast in the 400 degree oven for ten minutes.

While sprouts roast, make the polenta. Heat stock and garlic in a medium sauce pan over medium-high heat until boiling. Reduce heat to medium low and slowly whisk in cornmeal in an even stream. Add salt and pepper and stir constantly with a wooden spoon until thick. Reduce heat to low while you fry the eggs.

Heat a non-stick skillet over medium heat. Once hot, melt one tablespoon of butter. When butter has just melted, slowly crack in eggs - one on each side of the pan. Sprinkle with salt and pepper. Let sit for a few minutes.

While eggs cook, finish your polenta. Off heat add in the parmesan, one tablespoon of butter, and taste and season with more salt and pepper.

To serve, spoon a scoop of polenta into a shallow bowl.

Polenta

Top with the brussels sprouts ...

Sprouts

... and fried egg.

Finished

The results

This was such a rich, creamy, salty, bistro worthy main dish. And it took 15 minutes. Total.

Final2

I could eat this every day.

Make this polenta dish one of your standbys from now on, and have some fun with it. You could add some bacon or pancetta, use a different kind of cooked green like chard to top it ... whatever you want.

But seriously ... make this soon.

Bonus Recipe

Within hours of posting this, I found another amazing egg + polenta recipe that sounded terrific. Check out Poached Egg over Polenta with Olive-Herb Pesto from The Trail of Crumbs.

Check out a full index of recipes here
Send me your thoughts, comments and ideas at theresolvedcook@gmail.com