Amanda & Merrill
Polenta (Again!) with Wilted Escarole and Olive Oil Fried Eggs
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Oui, C. December 21, 2009
Mmmmm... this could easily become a favorite dish of mine. I can see making it with all sorts of bitter greens, and with some mushrooms thrown in for good measure. Do you ever make it with poached eggs? Thanks for the inspiration.
GoodFoodie December 20, 2009
Funny, your train of thought sounds just like Melissa Clark's too. Maybe you were channeling her? :)
Merrill S. December 20, 2009
You know, I never realized she included greens in her recipe until I looked at it again just now -- so funny! And red pepper flakes too. More credit to Melissa!
Jenny N. December 20, 2009
This sounds great, but let's call it grits, because that is what this is!
ETinDC December 16, 2009
I would love this. I also love a fried egg on top of rice and steamed spinach with a little sesame oil and Korean kochujang (sp?). It's a simplified bibimbap and very good.
Merrill S. December 16, 2009
Thanks, everyone, for your lovely comments. And it's true that this dish could easily serve as breakfast, lunch or dinner. I think one of the things I love most about both eggs and polenta is their versatility!
Kelsey B. December 15, 2009
I agree with everyone here- I LOVE frying eggs in olive oil. Best of all, this seems like it would be perfect for my "breakfast for dinner" nights which happen once in a while around here. Interesting about people developing a taste for eggs, I've always loved them but my young daughter won't touch them. I guess I'll wait until she is older and try again!
lastnightsdinner December 15, 2009
You ladies are killing me with the polenta and eggs! I need to re-stock my grits and polenta, pronto.
TheWimpyVegetarian December 15, 2009
This looks like such a perfect winter breakfast. Or dinner. Or lunch. Or anytime of year or day :-). Love the recipe and the photo. Also glad to hear it only take 20 minutes or so to make - I'm so pushed for time like everyone else this time of year but I still like to have a nice meal. Thanks for posting!
theicp December 15, 2009
This is perfect since I've been on a fried egg kick. (It's hard to find enough time to cook dinner this time of year with holiday parties and whatnot.) Not to mention I never would have thought of using escarole - will definitely try this!
Merrill S. December 15, 2009
So glad you ladies like this! The best part is that the whole thing takes about 20 minutes, start to finish, if you multi-task. So even if you're starving, you can have semi-instant gratification. And dymnyno, I didn't touch eggs until I was a teenager!
dymnyno December 15, 2009
I want one now! It's hard for me to believe that I never ate an egg until I was in college (and I am from Petaluma, the Egg Basket of the World). Now I love them, especially cooked in my own olive oil, any way, fried or scrambled.
AntoniaJames December 15, 2009
To die for, Merrill, simply to die for. I am totally a fried-egg-in-good-olive-oil person. It was a key lesson I've carried through my life since living in Italy. Note to self: Start using that mini-slowcooker for overnight polenta when not using it for overnight steel cut oats, nine-grain cereal with raisins, etc. I can see putting a bit of fresh jack on this, or a sliver of Manchego, and maybe a few leaves of fresh basil, or some chopped thyme, when there's no escarole on hand, or when I must get into the office early . . . Mmmmmmmmmm ;o)
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