Look, Mom, I Can Cook!: Fried Polenta with Egg and Roasted Sweet Potatos
Mondays are a hell day for me, and this Monday was no different. I had a horrible test and class all day. By the time I got home, I was exhausted and hungry. Dena was at Tony’s and I was at home all alone. What is a hungry, lonely girl to do? COOK! I kind of just made this recipe up during management class. I couldn’t wait to get home and try it out.
This recipe is not a beginner recipe. It requires a lot of multi tasking. You have to cook eggs and spinach while frying the polenta and making sure that the potatos don’t burn.
But it’s worth it! The polenta is crunch and warm with melted cheese and eggs on top. The spinach adds some complex flavor. And the sweet-salty potatos? TO DIE FOR.
FRIED POLENTA WITH EGG AND ROASTED SWEET POTATOS
for the polenta:
– Instant polenta
– Olive oil
– Cheese (if you want)
for the potatos:
– half a sweet potato
– olive oil
1. COOK THE POLENTA – Boil 3 cups water, whisk in 1 cup instant polenta, stirring constantly. It should thicken within a few minutes. Stir in a little sale. Pour into a baking dish and put in the freezer.
2. PREPARE THE POTATOS – Preheat the oven to 375. Peel and then slice the potato into equal size chunks. Put them in a baking dish. Coat with a few tablespoon of olive oil, a drizzle of honey, and some salt. Toss until everything is coated. Cook for about 30 – 40 minutes, until everything is brown and soft.
3. FRY THE POLENTA – Once cooled and solid, cut the polenta into chunks. Heat oil over medium high. Fry the polenta for about 3 minutes on each side, until golden brown and crispy. Once cooked, transfer to a baking sheet and keep it warm in the oven until everything else is ready.
4. WHILE COOKING THE POLENTA, PREPARE THE SPINACH – Throw a bunch of spinach in a skillet and cook until it gets limp.
5. DON’T FORGET TO COOK AN EGG – Cook an egg or two while the polenta fries.
6. ASSEMBLE – Polenta on the bottom, then cheese, then the eggs, then the spinach.