2 ounces pancetta (or 2 strips lean bacon), cut into 1/4 inch dice and cooked until crisp
4 tablespoons butter, divided
3/4 cup chicken stock
1 cup half-and-half
1/2 cup polenta
4 ounces Parmesan Reggiano cheese, shaved and divided
4 large eggs
For the Polenta:
Combine 2 tablespoons of the butter, chicken stock and half and half in a medium saucepan, and bring to a boil.
Add the polenta all at once; using a whisk, stir constantly, until mixture thickens.
Add half of the cheese and season to taste with salt and pepper.
For the Eggs:
Heat the remaining 2 tablespoons butter in a large non-stick skillet over medium heat.
Add the eggs, breaking the whites slightly.
Cover and reduce temperature to medium-low.
Cook until the whites are set and the yolks are cooked to preferred doneness; about 4 – 5 minutes.
To Prepare the Plates:
Heat the polenta – adding a bit more water to thin, if necessary.
Place a pool of polenta at the center of each plate.
Top with an egg, sprinkle with the pancetta and shaved cheese.
Serves 4
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