FRIED POLENTA, EGGS, AND SAGE
Firm polenta (or leftover wedges from dinner) can resurface at breakfast. Its nuttiness and slight sweetness complement the eggs and sage.Spooning the oil over the sage and eggs helps to fry the tops.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- Heat half the oil in a large, heavy skillet over medium-high heat. Add half the polenta, and cook, without flipping, until bottom is golden brown and polenta can be moved without tearing, 9 to 10 minutes. Reduce heat to medium, flip polenta, and move to edges of skillet.
- Add half the sage and 2 eggs to center of skillet, and cook, spooning oil over sage and eggs, until polenta is crisp on bottom and egg whites are set, about 4 minutes. (Add up to 2 teaspoons more oil if needed.) Season with salt and pepper. Repeat with the remaining ingredients. Divide among plates, and serve.
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Rana Mahamud
[email protected]The polenta was a little too soft for my liking, but the eggs were cooked perfectly. The sage added a nice flavor.
Hedayt Ullah
[email protected]This dish was a bit too bland for my taste. I think it would have been better with some additional seasoning.
John Fike
[email protected]I followed the recipe exactly and the dish turned out great. The polenta was crispy and the eggs were cooked perfectly. The sage added a nice touch of flavor. I will definitely be making this again.
Oreoluwa Oyedeji
[email protected]This was my first time making fried polenta and it turned out great. The polenta was crispy on the outside and creamy on the inside, and the eggs were cooked perfectly. The sage added a nice touch of flavor. I will definitely be making this again.
Wahid Aqill
[email protected]This dish was delicious! The polenta was crispy and the eggs were cooked perfectly. The sage added a nice touch of flavor. I will definitely be making this again.
Amr ElBoghdady
[email protected]This dish was easy to make and turned out great. The polenta was crispy and the eggs were cooked perfectly. The sage added a nice touch of flavor. I will definitely be making this again.
Tinashe Bishop
[email protected]I'm not a big fan of polenta, but this dish was actually pretty good. The polenta was crispy on the outside and creamy on the inside, and the eggs were cooked perfectly. The sage added a nice touch of flavor.
rihan oli
[email protected]The polenta was a little too soft for my liking, but the eggs were cooked perfectly. The sage added a nice flavor.
Pravesh Bharathlal
[email protected]This dish was a bit bland for my taste. I think it would have been better with some additional seasoning.
Rhimbux Magsi
[email protected]I've made this dish several times now and it's always a hit. It's easy to make and always comes out great. I love the combination of the crispy polenta, the creamy eggs, and the flavorful sage.
Md Majidul
[email protected]This was my first time making polenta and it was surprisingly easy. The dish turned out great and everyone loved it. I will definitely be making this again.
kym healy
[email protected]I followed the recipe exactly and the dish turned out great. The polenta was a little too crispy for my taste, but that's just personal preference. The eggs were cooked perfectly and the sage added a nice flavor.
Abid Abbasi
[email protected]This dish was absolutely delicious! The polenta was crispy on the outside and creamy on the inside, and the eggs were cooked perfectly. The sage added a nice touch of flavor. I will definitely be making this again.