Sour Cream Scrambled Eggs on Polenta

Prep Time: 15 mins | Cook Time: 15 mins | Course: Breakfast | Serves: 4

Softly scrambled eggs with sour cream over polenta squares with green onions and a dollop of sour cream on top. You will have some polenta left over, (delicious with sauteed mushrooms and goat cheese on top) to serve 8 or 9, cook double the egg mixture. Inspired by the Silver Palate Girls in their cookbook The New Basics Cookbook.

1 ½ cups milk

1 ½ cups water

2 Tbsp butter

1 tsp salt

1 cup cornmeal

Melted butter, for finishing

Scrambled Eggs:

1 Tbsp butter

4 eggs

1 Tbsp sour cream

Salt & pepper, to taste

Green onions and sour cream, garnish

Spray oil or butter a 8” baking dish. Bring milk, water, butter, and salt to a boil in a large pot. Stir in cornmeal and whisk vigorously for 3-5 minutes or until thick and sputtering. Spread in an even layer in the baking dish. Spread 1-2 tablespoons of melted butter on top and put under the broiler for 2-3 minutes.

Melt butter in a moderate-sized skillet. Whisk eggs, sour cream, salt and pepper in a bowl and pour into the preheated skillet. Push the egg mixture around slowly as it turns into large curds allowing the liquid to go under the curds. When the bottom is nearly set, remove the polenta squares from the oven and place the eggs in the warm (but off) oven for a couple of minutes. Slice the polenta into 9 squares and plate. Remove eggs from the oven and spoon a portion on top of the polenta squares. Garnish with green onions and sour cream.