Polenta with Poached Eggs, Prosciutto, and Pecorino

Preparation info

  • Serves


    • Difficulty


Appears in

Let's Do Brunch

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.


  • 2 tsp olive oil
  • 8 thin slices prosciutto
  • tsp


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 (