Eggs with Polenta & Pancetta

Eggs with Polenta & Pancetta

by 22 people

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Makes: 4 servings

  • salt and pepper
  • 1/2 cup quick cooking polenta
  • 1/3 cup grated parmesan
  • 3 tablespoons butter
  • 3 scllions, sliced
  • 4 eggs
  • 8 slice  cooked pancetta
  • toast for serving
  1. In medium saucepan, bring 21/2 cups water and 1/2 tsp. salt to boil. Whisk in polenta. Lower heat to medium-low and cook, stirring frequently, until thick, about 5 minutes. Stir in cheese and 1 tbsp. butter; season. In large nonstick skillet, melt remaining 2 tbsp. butter over medium heat. Add scallions; cook 30 seconds. Crack eggs into skillet, season with salt and pepper and cook to desired doneness. Spoon polenta into bowls. Top with eggs and pancetta. Serve with toast.