ROCCO'S EGGS IN POLENTA

5 cups water
1 cup polenta cornmeal
Salt and freshly ground pepper (to taste)
1/4 cup grated parmigiano-reggiano (and more for sprinkling)
8 large eggs, at room temperature
Extra-virgin olive oil for drizzling

Bring water to simmer in medium saucepan over medium-high heat. Slowly whisk in polenta. Whisk constantly 10 minutes until thick and smooth. Taste to ensure polenta is soft, not gritty. Season with salt and pepper.

Remove pot from heat. Stir in cheese. Pour polenta into 9-by-13-inch baking dish. Smooth top with spatula.

Crack eggs without breaking yolks on surface of polenta.

Bake in preheated 425F oven 10 to 15 minutes for firm whites and runny yolks. Drizzle with oil. Season with salt, pepper and cheese.

Makes 4 servings
Source Rocco's Italian-American: More Than 150 Recipes From Rocco and Mama by Rocco Dispirito