June 21st, 2010
Eggs for dinner lady strikes again. The good news is that if you think eggs for dinner is strange—or even if not—this recipe is also great for brunch. (And, by the way, if you really do think eggs for dinner is strange, you may be a little crazy. Just sayin’.)
This is another quick and easy dinner fix. It takes less than 30 minutes, requires no prep and can be customized (vegetarian or not) without any thought. Serve with a salad or, even better, some in-season asparagus that will taste gorgeous mixed with the serrano ham and egg yolk.
Ham, Eggs & Polenta
(can be adapted for kids 6+ mos)*
3 c broth, chicken or veggie
1 c ground polenta
1 Tbsp butter + more for frying eggs
grated pecorino, you can substitute parmesan
salt and pepper
1/4 lb serrano ham, you can substitute prosciutto
1. Bring broth to a simmer, add butter and add polenta in a steady stream, whisking all the while. Continue stirring until polenta thickens and pulls away from the sides of your pot, about 1 minute. Take off heat and add grated cheese, salt and pepper to taste.
2. Fry eggs in butter. I like these over easy so that yolk can run onto the ham and mix in with the polenta when served.
3. Plate some polenta, top with 2 pieces of ham (skip for vegetarians and very little ones) and top the ham with 2 fried eggs. Sprinkle with salt and pepper. Serve. If your polenta gets too stiff while you’re cooking the eggs, stir in a little more broth or water to return it to your desired consistency.
Note: You can water the polenta down even more to make a puree consistency for eaters 6+ mos. You can even mash some hard cooked yolk into their portion. Older kids can also eat egg whites (I started feeding these at 8 months, some still suggest waiting until 12 mos) and pieces of ham.