Polenta for Breakfast

Hey there are vegetables inside

Hey there are vegetables inside

By Katherine

It is only fair since I made fun of Greg for his kitchen meltdown a few months back that I come clean. I planned to make Joanne’s bacon and toast cups using a bit of spinach, leftover polenta and prosciutto, then surprise Greg with breakfast in bed. Instead, he awoke to the bedroom door flying open and me proclaiming in a voice I’d use if the house were on fire: “I have a kitchen emergency, get up now.” The emergency: Some clown at that fancy pants store across town had shredded our prosciutto into a stringy mess that couldn’t line bacon cups and hence the whole meal would have to be deconstructed. Horror of horrors. The store gave me free prosciutto on the next trip and the manager was very gracious not even laughing one little bit when I pulled out the smart phone and showed her photos of shredded prosciutto and explained how I had been forced to adapt my breakfast plans and that thin cut didn’t have to be microscopic and that I know the butchers there know this and am always quite happy with their service. I am a very nice plaintiff, reserving histrionics for home.

Despite my crisis mode, the breakfast turned out perfectly. Greg saved the day. Pan fried polenta and prosciutto bits are right tasty and while the meal wasn’t as pretty as the cups would have been, it cooked a bit faster.

Polenta with Fried Eggs, Spinach and Prosciutto

  • 4-6 eggs
  • 4-6 half-inch slices of cold polenta
  • 1 small bunch spinach
  • 1/2 cup cremini or king trumpet mushrooms, diced
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2-3 ounces thin sliced prosciutto, cut into strips

Melt butter in a large ovenproof skillet over medium heat, brown each side of the polenta then transfer to an oven set to 350 to warm while you cook the remainder of the dish. In another skillet, bring oil to heat over medium heat. Saute mushrooms until tender, then add spinach in batches and wilt. Spoon into a dish and set aside. Fry eggs in a bit more hot oil, until done to your likeness. Brown the prosciutto at the same time if you have room. If not brown the meat first. Once everything is done, top each polenta slice with spinach mix, an egg and the prosciutto. Crack some fresh black pepper on the top. Serve immediately.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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23 Responses to Polenta for Breakfast

  1. Eva Taylor says:

    Great idea with the cups. You’ve inspired me again! Thanks.

  2. TasteFood says:

    Lovely recipe – all my favorite flavors, shreds or not.

  3. A_Boleyn says:

    Being Romanian, ‘mamaliga’ for breakfast is quite common. Nothing as exotic as your offering however. Very colourful and tasty.

  4. peasepudding says:

    We are funny when things don’t go to plan hey? I throw a few tantrums when all goes T’s up! The breakfast looks a success and I would love polenta for breakfast.

  5. ChgoJohn says:

    Katherine, there is a special place in Hell reserved for those who mangle prosciutto. Sacrilege!
    You rose above it, though, and a great breakfast resulted. That Greg. I’d keep him if I were you. :)

  6. What an amazing looking breakfast, and what a smart and unusual way to use polenta. Great looking egg:)

  7. Way to go with plan B! I am sure it was more fun to cook together anyways.

  8. I need to get into polenta. This could be a good place to start!

  9. LOVE your post! It’s like you were reliving the whole thing again as you wrote it. =D Your improv concoction looks delicious.

  10. It’s a BEAUTIFUL breakfast – even if it wasn’t what you planned!

  11. sallybr says:

    Too good! Reserving histrionics for home… that line wins it all!

    Never had polenta for breakfast, but I bet you start the day with incredible energy! ;-)

  12. First of all, that looks heavenly. I really wish I could snap my fingers and you guys could have that delivered to my doorstep tomorrow morning. Secondly, I’ve had the opposite experience, a couple of times, where my prosciutto was cut obscenely thick. Infuriating!

  13. Fantastic idea, I would love that for breakfast!

  14. G-LO says:

    I just drooled on my desk. Thanks for that! ;)

  15. Kristy says:

    I can just picture the scene! Hilarious! We all have our kitchen meltdowns don’t we. ;) I’m impressed you brought evidence to the store. I knew I liked you guys. Fabulous breakfast idea! (served in bed, all the better!)

  16. Mad Dog says:

    Great breakfast and last minute adaptation! How on earth did the store person manage to mangle the prosciutto and then think it was OK to sell it to you? I’m glad the manager accepted responsibility and gave you a fresh batch ;-)

  17. egg me on says:

    What a team! You came together to turn your prosciutto crisis around, and I think ended up with a pretty great breakfast. Turning lemons into lemonade. Or rather, prosciutto bits. Good stuff.

  18. wok with ray says:

    That is one great looking breakfast, Katherine! :)

  19. Sounds like something wonderful came out of the kitchen crisis – love polenta for breakfast!

  20. Michelle says:

    Very nice. As with grits, the fried version of polenta is definitely superior to the mush.

  21. petit4chocolatier says:

    Looks beautiful! Delicious breakfast!

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