Eggs with Polenta & Pancetta
- 4Servings
Ingredients
- 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
Preparation
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.
