POACHED EGGS WITH SOFT PARMESAN POLENTA
1 tablespoon salt
1 tablespoon sugar
1 cup quick-cooking polenta
1/4 cup parmesan cheese (freshly grated, plus more to finish)
1 tablespoon vinegar (such as white or cider vinegar)
6 large eggs
4 teaspoons olive oil (to finish)
1 recipe Calabrese Bomba
Kosher salt and freshly grated black pepper (to taste)
For the Polenta: in a 3-quart saucepan, bring 5 cups of water to a boil. Add the salt and the sugar. Then drizzle in the polenta in a thin stream, whisking constantly until all the polenta has been incorporated and the mixture is beginning to thicken. Remove the pan from the heat, switch to a wooden spoon, and continue to stir until the polenta is as thick as paste, about 5 minutes. Add the Parmesan cheese and stir to combine. Cover the pan tightly and set it in a warm place.
For the Poached Eggs: meanwhile, fill a medium-sized saucepan halfway with water. Place over medium-high heat and bring to a boil. Reduce heat to just under a simmer. Add the vinegar and whisk to combine. Using a spoon, create a whirlpool motion in the pot of hot water. Carefully and gently crack the eggs into the hot water. Allow the water to wrap the egg whites around the yolk. Cook until the whites are set and the yolks are runny, about 2-3 minutes. Remove poached eggs with a slotted spoon. Let excess water drain on dish towel. Alternatively, use silicone poaching cups to poach eggs in perfect shapes.
To serve, place warm polenta in a shallow bowl. Make a small well and top with poached egg. Season egg with salt and pepper. Finish with a drizzle of olive oil and freshly grated Parmesan cheese. Top with a dollop of Calabrese Bomba.
Tip: loosen the polenta with a little hot water if it thickens too much before serving.