2 1/2 cups chicken or vegetable broth 1 1/2 cups water
2 cups cornmeal white or yellow 1 large Bay leaf
1/4 freshly grated Parmesan cheese 4-6 leaves fresh Basil-chiffonade
1 red bell pepper roasted,( you can used some from a jar) salt and pepper to taste
4-6 poached eggs
1) In large saucepot, bring the broth to gentle boil, reduce heat to low
2) In large measuring cup, combine 1 cup of the cornmeal with 1/2 cup of the water. Stir with fork until will blended. Add this mixture to simmering broth
3) Drop in Bay leaf, using wooded spoon, (the old Italian way), or balloon whisk, continue stirring cornmeal throughout preparation.
4) Meanwhile, prepare a large skillet by greasing lightly, with unsalted butter or use a large non-stick skillet and don't grease it. Fill skillet with just enough water to cover eggs, (your approximation). Bring water to gentle simmer.
5) Return to your polenta and slowly whisk in remaining cornmeal and just enough water to create a creamy mixture.
6) Cracking eggs one-at-a-time, onto a small plate or saucer, slide each egg into the simmering water.
7) Continue to check on your polenta, now stirring in grated Parmesan cheese, and more liquid if needed. Season with salt and pepper to taste.
8) When polenta is at your desired consistency, ( I like mine soft and creamy), remove Bay leaf, then pour onto serving platter.
9) Using slotted spoon, carefully remove poached eggs from skillet and arrange on top of polenta.
10) Dice roasted bell pepper and sprinkle, decoratively over eggs and polenta. Do the same with the basil.
11) Season lightly with a little more salt and pepper. Serve
* Note:Chiffonade is easily done by taking 4-6 basil leaves, place one on top of the other and roll them up like a cigar. Then using a sharp knife, cut across into thin slices. When you separate the basil leaves you have delicate cuttings to arrange on your polenta.
** Note, Note: I often stir in about 1/4 cup of half and half into my polent for an even softer, creamier texture.
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