Polenta with Poached Eggs, Prosciutto & Pecorino

Name: Polenta with Poached Eggs, Prosciutto & Pecorino
Yield: Makes 4 servings
Ingredients: 4 large eggs; 2 tbsp distilled white vinegar; Freshly ground pepper; ½ cup (60 g) grated pecorino cheese; 8 thin slices prosciutto; 2 tsp olive oil; 1½ tsp kosher salt, plus more as needed; 3 cups (700 ml) water, plus more as needed; 1 cup (240 ml) whole milk; 1 cup (155 g) coarse-ground polenta

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Williams Sonoma Breakfast & Brunch

By Williams Sonoma

Published 2024

About

Creamy polenta topped with poached eggs, crisp-cooked prosciutto, and nutty pecorino cheese might be the most comforting breakfast imaginable. For the best flavor, use coarsely ground polenta—not instant. If you like, stir more pecorino and some chopped fresh spinach into the polenta at the end of cooking.

Ingredients

2 tsp olive oil
8 thin slices prosciutto
3 cups

Breakfast
Brunch
Gluten-free

Method

In a large frying pan, warm the oil over medium heat. Add the prosciutto slices in a single layer and cook, turning once, until the slices are hot and begin to crisp at the edges, about 5 minutes. Remove from the heat and keep warm.

To make the polenta, in a large, heavy saucepan, bring the water and salt to a boil over medium-high heat. In a small bowl, stir together the polenta and mi