This recipe came from one of those Old Mother Hubbard's Cupboard moments. Originally I made it with 2 oz. of pancetta because that is what we had, the next time I had linguica on hand. Jim and the kids prefer the linguica, I prefer the pancetta. I leave that choice up to you. —Summer of Eggplant
Test Kitchen Notes
This was a phenomenal breakfast, albeit one with extra steps, but by no means difficult. The small additions were the best part- frying the rosemary and using smoked paprika on top really added an extra depth of flavor. I would have doubled the amount of polenta in the recipe; I wound up making an extra batch because the amount the recipe called for felt like it was nowhere near enough along with the poached egg, and definitely not enough when you added the pancetta and/or linguica (I made it both ways) There were very clear and simple instructions as to how to poach eggs in case the reader didn't know; I liked that. —Omeletta
2-4 depending on your level of hunger
linguica sausage (or 2 oz. pancetta, diced)
salt & pepper
In This Recipe
Combine the water and cream in a sauce pan and bring to a boil but do not let it over boil. Whisk in the polenta and two large pinches of salt. Simmer the polenta for about 25 minutes, stirring frequently to prevent lumps from forming.
Meanwhile, heat the vegetable oil in a skillet and add the sausage (or the pancetta) and cook for about 10 minutes. Remove the sausage and slice in to 1/4” rounds.
Add the rosemary to the pan, fry until fragrant and slightly crispy, about 1-2 minutes. remove and set aside.
Poach the eggs. Fill a wide pan with about 2” of water and add the vinegar; bring to a simmer. Crack the eggs in to small bowls or ramekins. Tip the bowl with the egg slowly in to the simmering water so the water comes in to the bowl to take the egg out to sea like the tide. Repeat with the other eggs.
Using a slotted spoon, gently redirect the egg around itself in the water. Allow the water to return to a simmer and simmer 2-3 minutes. Remove the eggs with a slotted spoon or pasta claw and drain on paper towels.
Remove the polenta from the heat, stir in the butter, adjust salt and add pepper. Spoon the polenta into two warm bowls, top each with the sausage slices and one or two poached eggs, sprinkle fried rosemary and smoked paprika on top.