I was inspired to make this dish by a wonderful mid-summer dinner at ici in Ft. Green, Brooklyn. Polenta works great as a base for fish or veggies, and in this case I topped it with a quick saute of zucchini and yellow squash (shredded in homage to The Red Cat’s pecorino/almond/zucchini dish). You can use any ratio of zucchini/yellow squash. —SustainablePantry
What You'll Need
coarse ground cornmeal
zucchini or yellow squash
garlic clove, chopped
Polenta: Heat the milk and water together in a medium sized saucepan. Just when the milk/water begins to boil, whisk in the polenta and turn down the heat to low. Stir every few minutes and cook for 15-20 minutes. If it gets too thick, add more milk or water; the polenta should be thick, but runny, When the polenta has cooked, add cheese and season with salt and pepper.
Zucchini: Shred zucchini in a Cuisinart or on a box-grater. Heat 2 Tablespoons olive oil in a large pan over medium-high heat and saute garlic for 30 seconds. Add shredded zucchini, and season with salt and pepper and cook for 2-3 minutes while tossing to coat.
Egg: Heat 3-4 inches of water in a small pan. When the water boils, add the vinegar and salt and turn heat down to low, so that the water is just barely simmering. Crack an egg in small bowl and gently slide the egg into the water. (With a long spoon, gently coax the egg white towards the egg.) Do the same with the other egg. Set a timer for 3 minutes. The egg is perfectly cooked when the white sets and the yolk is still slightly runny; cook longer for a harder yolk, or shorter if you like it mad runny. When done, remove from water with slotted spoon or spider, and drain on a clean kitchen towel.
Serve: Layer polenta at the bottom of a shallow bowl, then add about 1/2 cup of the zucchini saute, then top with egg. Season with salt and pepper.