This idea works just as well using polenta or grits. Typically, polenta is a bit creamer, as it is a finer grind, but different manufactures grind their corn to different specs, so shop around.
If you are really lucky, you will find a fellow at your local farmer’s market that sells Mississippi ground grits and polenta, if you do you are in for a serious treat.
Corn loses it flavor and smell over time, so the sooner you can lay your hands on a bag after grinding, the better it is going to be.
Polenta made with cream and just a touch of cheese is wonderful with a fresh egg on top. You could not ask for a more delicious sauce, than the yolk of a fresh egg.
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POLENTA AND EGG
1 cup polenta
2 cups chicken stock
2 cups cream
2/3 cup grated Parmigiano-Reggiano
1 egg per serving
Bring the liquid to a simmer in a separate pot. Add oil to a large, heavy pot, heat and add the polenta, stir to coat. Add 1 ladle of liquid and stir until it is absorbed, continue until the polenta is done (add more liquid if necessary, but never add it cold). Add the cheese just before the polenta is done. Gently cook a farm fresh egg in a little butter, but do not flip it. Just when the yellow is set, but not cooked through, add it to a serving of hot polenta.