Hi, yes, I know, I’ve been in hiding for a bit.  Life, busy, etc etc.


So for the past – oh gosh, at least year or so, I’ve found that my weekend breakfast has remained pretty constant – and it’s a treat for me, both to make and consume.  So I figured I’d share.  But of course, since I’m generally puttering around making my breakfast before I’ve had coffee (and at this point it’s purely muscle memory) … I don’t measure anything.  …Oops.

But anyway, this is quick and easy, and I love it, so I’m going to share it.

The Goods:

2 eggs

cornmeal (look, you can buy the fancy stuff in the international aisle marked “polenta” but let’s be honest here – I’m impatient and hungry and the bog-standard cornmeal you can get in the baking aisle is way cheaper and cooks way faster)


chicken or vegetable bouillion, 1 cube or equivalent to make 1 cup stock (optional)

milk (optional but highly recommended)

salt, pepper, garlic powder, hot sauce, etc

fat of some kind – oil, butter, bacon fat, duck fat, whatever.

The method:

Whack a pan (any pan – lately I’ve been favoring a nonstick skillet) on the stovetop and start heating up about 1 cup or so of water. Er… on … medium-high heat, I suppose?

When the water gets to a bare simmer, add your bouillion, if using.

Once your liquid boils, add in about… I dunno, 1/4-ish cup of cornmeal, slowly, whisking as you pour it in. (**important note: if you are using a nonstick skillet, you’d BETTER be using a non-metal whisk. or a wooden spoon.)

Lower your heat to … uh, medium-ish and let your cornmeal come to a simmer, whisking occasionally.  (It will thicken so it won’t *simmer* so much as *form a few bubbles*)

(( If, after it simmers for a minute or two, it’s looking too thin, shake in some more cornmeal.  Too thick? Add more liquid.))

Now is a good time to add some seasonings: I like salt, pepper, and garlic powder.  Sometimes I use a generic Italian blend.

Once it’s thickened to your liking, kill the heat and splash in some milk, if desired.  I find that it makes everything deliciously smooth and creamy.  And keeps the polenta from going completely solid as it cools.  Scrape this gooey mess into a bowl and wipe your skillet clean.

Put your skillet back on the heat (medium), and melt/heat a good tablespoon or two of fat.

Crack in your eggs and cook to your desired level. (Mine is ALWAYS over-easy.)

Place eggs on top of polenta, squiggle on some Sriracha (if you’re me) and dig in!


See? Easy.