February 1, 2008
From: Chef Heather Terhune, Atwood Cafe, Chicago.
Yield: 4 servings.
4 poached eggs (see below)
4 slices crisp cooked pancetta (Italian bacon)
3 1⁄2 cups canned low-salt chicken broth
2 1⁄2 cups whole milk
1 tsp. salt
1⁄2 tsp. ground black pepper
1-1⁄2 cups yellow cornmeal
3⁄4 cups grated Parmesan cheese (about 3 oz.)
Poached Eggs:
2 quarts water
1 tsp. unflavored vinegar
2 Tbsp. salt
4 extra large fresh eggs
Bring broth, milk, salt and pepper to boil in heavy large saucepan over high heat. Gradually whisk in cornmeal. Reduce heat to medium. Cook until mixture is thick and creamy, whisking frequently, about 12 minutes. Whisk in cheese; divide into four bowls. Top each polenta serving with a poached egg and some crispy pancetta. Serve immediately.
For poached eggs: Add 1 tsp. unflavored vinegar and 2 Tbsp. salt to water. Bring to a rapid boil, and lower the flame until the water barely simmers. With a wooden spoon, stir water so as to form a whirlpool in the center. Crack an egg into a cup. Lift the cup while you are stirring with your other hand and slide egg into very center of the whirlpool. Cook 3½ to 4 minutes, slightly longer for a harder yolk.
Note: The America Egg Board recommends cooking poached eggs until the white is set and the yolk begins to thicken.
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