- 1 c. cold water
- 1 c. medium grind cornmeal
- 1/2 tsp. salt
- 3 c water, boiling in saucepan
- 2 TBS butter
In a small bowl, whisk the cornmeal and cold water together with salt. Add mixture into boiling water and simmer at least 5 minutes. Add butter.
Cook another 3- 5 minutes, adding a little water at a time if you want to keep a creamy consistency. If you prefer a drier texture, like mashed potatoes, add no extra water. Serves 4
Preheat a skillet over medium heat with 2 TBS of olive oil for every 2 eggs. Crack the eggs into a small bowl and then pour them gently into the hot pan. (This makes it easier to keep the yolks whole.) Cook on medium heat until the whites are set. Turn over and cook another 30 seconds to 1 minute. Salt & pepper according to taste.
Make a pool or a pat of polenta on the plate. (Shredded parmesan cheese, green onion slices or a drizzle of olive oil are nice additions.) Top with cooked eggs.
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