It's not so much that the photo sucks, but the food didn't come out as pretty as I wanted. Couldn't have got a better picture with this strange, fractured, leaky-looking stuff. There wouldn't be one.
But blogphotoproblems aside, I really loved this dish.
Cranky and I have a long history of eating little bowls of polenta for breakfast. (We don't have jobs to go to; there is time in the morning to start the tiny slow cooker where the corn meal and water have been soaking all night long, and to wait a couple of hours for creamy success. No stirring!)
For years, we added chopped jalapeños, along with a handful of grated cheese. Really good, in a sí, señor, but Gastric Reflux kind of way.
Anyway, the other day we simultaneously realized we didn't want the chiles anymore (cheese, yes).
Cranky proposed a poached egg. But I wasn't keen on a dripping, ghostly blob of cluckberry. I wanted the egg cooked IN the polenta.
So as soon as the polenta was soft and smooth, we put it in our bowls and spooned out little holes (which doesn't work because: molten) and dropped fresh cracked eggs in. Then put the bowls into the microwave to help the ambient heat of the polenta to cook the eggs.
You see that oozing of liquidy egg white? That ain't right.
I guess the eggs were kinda old, even though we haven't had them long. (It's winter. The hens don't lay as much. I can't really gripe at the farmer for selling oldish eggs.)
This is really nice food. We just haven't figured out how to do it properly.