From “Vegetable Harvest,” by Patricia Wells. Serves 4.
Ingredients
1 quart 1-percent-fat milk
1 teaspoon fine sea salt
1/2 teaspoon freshly grated nutmeg
3/4 cup instant polenta
1 cup freshly grated Parmigiano- Reggiano cheese
1 tablespoon distilled vinegar
4 ultra-fresh large eggs
Fleur de sel
Directions
Preheat the oven to 250 degrees.
In a large saucepan, bring the milk, salt and nutmeg to a boil over high heat. (Watch carefully, for milk will boil over quickly.) Add the polenta in a steady stream and, stirring constantly with a wooden spoon, cook until the mixture begins to thicken, about 3 minutes.
Remove from the heat. Stir in the cheese, stirring to blend thoroughly. The polenta should be very creamy and pourable. Divide among 4 warmed soup bowls. Place the bowls in the oven to keep them warm.
In a large, deep skillet, bring 2 inches of water to a boil. Reduce the heat to maintain a simmer and add the vinegar. Break the eggs into ramekins and, one by one, carefully lower the lip of the ramekin 1/2 inch into the water. Let the eggs flow out. Immediately cover the skillet. Poach the eggs until the whites are firm but the yolks are still runny and are covered with a thin, translucent layer of white, about 3 minutes for medium-firm yolks and 5 minutes for firm yolks. With a slotted spoon, carefully lift the eggs from the water, drain and place on the polenta. Season with fleur de sel. Serve immediately.
