- 1/3 cup quick-cooking polenta
- 1 ounce goat cheese
- 1 tablespoon sliced fresh basil
- 1 egg
In a small saucepan, bring 1 1/3 cups water to a boil. Pour in polenta; season. Reduce heat to medium; stir constantly until polenta is thick and creamy, about 3 minutes. Stir in cheese and basil. Fill a small skillet two-thirds full of water; bring to a simmer. Carefully crack egg into small bowl; pour into water and cook until white is firm, 3 to 5 minutes. Transfer polenta to a bowl; top with poached egg and season.