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
- 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.
- Simmer for 15 minutes, stirring occasionally.
- Remove from heat, stir in butter and olive oil, and then stir in Mascarpone and Parmesan cheese. Season with salt and black pepper.
Assembly
- Render the Pancetta over medium heat in a cast iron skillet. Remove the pancetta and reduce the heat and fry the eggs.
- Juice the lemons.
- In a Bowl dress the arugula with lemon juice and the pancetta drippings. Season to taste.
- 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.
