Creamy Polenta with Pancetta, Fried Egg, and Arugula

  • Prep Time: 15m
  • Cook Time: 20m
  • Total Time: 20m

Ingredients

Polenta

  • 1 c Whole Milk
  • 1 tsp. Kosher Salt
  • 1/2 c Parmesan
  • 1/2 c mascarpone cheese
  • 1 tbsp. Extra Virgin Olive Oil
  • 3 tbsp. Butter
  • 1/4 c Fine Cornmeal
  • 3/4 c Polenta Medium Grind
  • 3 c Water
  • 1 tsp. Black Pepper

Assembly

  • 8 oz medium diced Pancetta
  • 2 lemons
  • 4 oz arugula
  • Fresh grated Black Pepper
  • Salt
  • 4 eggs

Instructions

Polenta

  1. Bring 3 cups of water, 1cup milk, and salt to a boil in a sauce pan. Reduce heat to a low simmer and add cornmeal and polenta in a slow and steady stream, whisking to prevent lumps.
  2. Simmer for 15 minutes, stirring occasionally.
  3. Remove from heat, stir in butter and olive oil, and then stir in Mascarpone and Parmesan cheese. Season with salt and black pepper.

Assembly

  1. Render the Pancetta over medium heat in a cast iron skillet. Remove the pancetta and reduce the heat and fry the eggs.
  2. Juice the lemons.
  3. In a Bowl dress the arugula with lemon juice and the pancetta drippings. Season to taste.
  4. Plate the polenta in a large shallow bowl, place the fried eggs on top, then finish with the arugula salad and sprinkle the rendered pancetta on top.