I can’t take credit for this recipe — It’s from my partner in crime, cuddling teacher and culinary savior (You mean you actually thought I have some clue what to do in a kitchen? You’re too sweet!)
To be honest, I will admit it sounded a little odd when he first described it to me, but I love meat sauce so we did it anyway!
What you will need to serve 4 people:
- 1lb of ground beef
- 1 roll of polenta
- 1 jar of tomato sauce (try tomato basil)
- 8 eggs
- Some butter
- 2 pans (or 1 pan, 1 skillet)
- 1 egg poacher, or if you’re really good: https://www.youtube.com/watch?v=UMiCy8EH1go
The meat takes the longest to cook, so start by cooking your ground beef (Matty swears by lean, I like the flavor of the fatty ones so it’s up to your good judgement) in a pan over medium to high heat. The trick is to not break it up into too small of pieces so it doesn’t get over cooked. The beef should take around 20 minutes. Make sure you flip it over every 5-10 minutes so it cooks evenly.
While that’s going, get a cutting board out and slice your polenta into 1 – 1.5 inch discs.
Once the beef is ready, add your tomato sauce, turn down the heat and get ready to cook your polenta.
Spread some butter over a skillet, turn it up to medium heat and place your polenta discs (with a little room between each) on the skillet. Flip these over after 2-4 minutes, and plate after 2-4 more minutes of cooking. Cook to preferred crispiness.
Last, but not least: the eggs. You can either use a poacher or this video: https://www.youtube.com/watch?v=UMiCy8EH1go. If you’re using a poacher, fill a pan with 3 inches of water, get it boiling, place your poacher on top and then your eggs. Your eggs will be ready in 2 minutes (they should look done but the center still runny.)
Plating – the polenta goes first, then your eggs, and top with the meat sauce. Yum!
And there you go! If I can pull this off, then there’s no reason you can’t O=]