Polenta with Poached Eggs, Prosciutto, and Pecorino

Name: Polenta with Poached Eggs, Prosciutto, and Pecorino
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 cup (5 oz/155 g) coarse-ground polenta; 1 cup (8 fl oz/250 ml) whole milk; 4 large eggs; 8 Tbsp (2 oz/60 g) grated pecorino cheese; 2 tsp olive oil; 8 thin slices prosciutto; 1 tsp fresh lemon juice; 1½ tsp salt; freshly ground pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

Let's Do Brunch

By Brigit Binns

Published 2013

About

This is my go-to brunch dish for small gatherings. I love the way the yolks ooze into the soft, creamy polenta.

Ingredients

2 tsp olive oil
8 thin slices prosciutto
1½ tsp

Europe
Italy
Mediterranean
Gluten-free
Breakfast

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.

In a large, heavy saucepan, bring 3 cups (