Plate by Matt Clark, Mug by me
Also just a good hearty breakfast or brunch for the winter. House-made Irish Bangers from my local market, a new batch of eggs from one of my favorite local farmers and an interesting recipe from the NY Times motivated this, as well as a busy day ahead at the studio before heading to a friend's Super Bowl party. Just one recipe below, sharing that from the NY Times as the sausage was simply cooked in a cast iron pan, the kale was lightly braised in some leftover veggie broth, and the egg done over easy. The entire recipe, from Mark Bittman, includes the sausage, and I tweaked the polenta recipe to my tastes, but here is the original recipe for the polenta:
1 cup medium-coarse cornmeal
1 cup, plus 3-4 cups water
2 TBSP butter
1/2 - 1 cup grated parmesan
Freshly ground black pepper
Put the cornmeal in a medium saucepan, along with 1 cup water and whisk well to make a slurry; continue whisking mixture to eliminate any lumps. Put pan over medium-high heat, sprinkle with salt and bring to a boil.
Reduce heat to medium and continue to cook, whisking frequently and adding water as needed to keep mixture loose and free of lumps, between 3-4 more cups. If mixture becomes to thick, simply add a bit more water; consistency should be similar to sour cream.
Polenta will be done in 15-30 minutes, depending on the grind of the corn meal. Add cheese and butter. Taste and add salt, if necessary and lots of pepper.