A Morning Meal That Begs to Stay Up Late

Buttery Polenta With Parmesan and Olive Oil Fried Eggs
New York Time Dining & Wine Section February 7, 2007
Time: 25 minutes

Ingredients

4 1/2cups low-sodium broth or water
1 1/2cups polenta (not quick-cooking), coarse corn meal or corn grits
3/4teaspoon salt
2 to 4 tablespoons butter
1/4 teaspoon freshly ground black pepper, more to taste
1 1-ounce chunk or 1/4 cup grated Parmesan cheese
2 tablespoons olive oil
8 large eggs

Coarse sea salt for garnish.

1. In a large pot, bring broth or water to a simmer. Stir in the polenta and salt. Simmer, stirring frequently, until thickened to taste, 10 to 20 minutes. Stir in butter and pepper; cover pot to keep warm.

2. Using a vegetable peeler, slice cheese into slivers, or grate it on largest holes of a box grater.

3. In a large skillet, heat 1 tablespoon olive oil until very hot. Fry 4 eggs until edges are crispy and yolks still runny. Repeat with remaining oil and eggs.

4. Pile polenta into 4 bowls and top with cheese and then fried eggs. Garnish with sea salt and more pepper and serve.

Yield: 4 servings.



Garlicky Swiss Chard
New York Times Dining & wine section February 7, 2007
Time: 15 minutes

Ingredients

2 bunches Swiss chard, stems removed
1 tablespoon olive oil
2 garlic cloves, minced
Large pinch crushed red pepper flakes
Salt

1. Stack chard leaves on top of one another (you can make several piles) and slice them into 1/4-inch strips.

2. Heat oil in a very large skillet (or use a soup pot). Add garlic and red pepper flakes and sauté for 30 seconds, until garlic is fragrant. Stir in the chard, coating it in oil. Cover pan and let cook for about 2 minutes, until chard is wilted. Uncover, stir and cook for 2 minutes longer. Season with salt. Serve in same bowl as polenta, if desired.

Yield: 4 servings.