Creamy Polenta with Greens, Soft-boiled Eggs and Crispy Prosciutto

About five months ago we attended a fundraiser for the Prosthetics Outreach Foundation, an incredible organization with a mission to help the developing world walk again. Our good friend Jared sits on the board and we were excited to show our support.

In classic auction style, we perused the items, set our sights on one particular package, agreed on our maximum amount, and then went (well) over in the heat of bidding. But it was worth it. Last weekend we redeemed our splurge and ducked away to Whidbey Island with our friends Minh-Hai and Ben. 

There is something to be said for having zero obligations. For three straight days we sat reading, snacking and sipping cocktails on the deck of a beautiful cabin overlooking the water. Our momentum was only broken to take naps or go out to dinner. Now that’s a vacation.

Saturday morning, however, I was rearing to go. I had just seen an episode of Chuck’s Day Off on the Cooking Channel where he prepared a lavish brunch for friends which included three of my favorite things -- creamy polenta, greens and eggs -- and couldn’t wait to give it a try.

Polenta is somewhat of a stodgy Italian comfort food. But its first forms were nothing like the creamy, smooth starch we know today. In pre-Roman times it was made with ancient wheat, faro, chickpeas, millet and water and resembled a coarse mush or porridge. It wasn’t until the introduction of corn around the 15th century in Italy that the face of polenta was forever changed.

Nowadays you can find plastic, sausage-shaped tubes of cooked polenta on grocery store shelves, but I recommend walking in the opposite direction. Fresh polenta only takes 20 minutes to make and tastes so much…well…fresher. Plus, just like anything made from scratch, you have the benefit of knowing exactly what’s going into your food (in this case, milk, chicken stock, cheese and butter).

The combination of creamy polenta with the runny yolks, bright greens and salty, crisp prosciutto was well received by the vacationers. Even though we didn't deserve a hearty breakfast, it gave us the necessary energy to continue relaxing like no one's business. 

 
Creamy Polenta with Greens, Soft-boiled Eggs and Prosciutto
Two very interesting techniques are used in the preparation of this dish. First, instead of poaching the eggs, soft-boil them in their shells in order to retain their shape. Secondly, instead of dealing with the hassles of pan-frying, bake the prosciutto between two cookie sheets - a simple way to get crispy, evenly cooked, flat shards of cured meat. Adapted from Chuck's Day Off.

INGREDIENTS:
 
8 slices Prosciutto

2 cups chicken stock
2 cups milk (I like using whole milk)
1 cup polenta cornmeal 
1/2 - 3/4 cup grated Parmesan or Asiago cheese
Knob of butter

4 eggs

2 bunches kale, washed, dried and leaves stripped from their stems
1 tablespoon butter, olive oil or a mix of both
Juice of 1/2 a lemon
Salt and pepper to taste

DIRECTIONS:

Preheat oven to 350°F.

Arrange the prosciutto slices on a parchment-lined baking tray. Cover with another sheet of parchment paper and another baking tray so that the prosciutto is tightly sandwiched between the sheets. Bake in the oven for 30 minutes or until the prosciutto is crispy. Remove from oven and set aside on a paper towel.

Combine the stock and milk in a heavy saucepan; bring to a boil. Whisk in the cornmeal and cook over low heat, stirring often with a wooden spoon, for 15-20 minutes or until the grains are soft and creamy. Fold in the cheese and a bit of butter (about a tablespoon). Taste and season with salt if necessary. Cover and keep warm.

Bring at least three inches of water to boil in a large saucepan. Using a slotted spoon, carefully lower the eggs into the water and boil for exactly six minutes. Remove the eggs and place them in a bowl of cold water; set aside. Before serving, roll the eggs on the countertop to loosen the shells and peel.

In the same pot of boiling water, cook the kale leaves for 1-2 minutes. Drain and plunge the greens immediately into an ice bath to halt the cooking process.

In a skillet heat the butter/olive oil over medium heat. Remove the kale from the ice bath and squeeze to remove as much water as possible; chop it into bite-sized pieces. Saute the kale in the skillet along with the lemon juice for a minute or two. Season with salt and pepper to taste.

Check the polenta before assembling. If it’s too thick, stir in a splash of stock or water to loosen things up. Divide the polenta among four plates. Top each with greens, an egg and two strips of crispy prosciutto. Garnish with a grind or two of freshly cracked pepper and a sprinkle of grated cheese. Eat immediately then take a nap.

Overnight Steel Cut Oatmeal

I recently bit the bullet and had all four wisdom teeth removed, something I should’ve done as a teenager. It was horrible. Actually, beyond horrible. I was part of the 30% who had problems with blood clots forming (mine formed, just very slowly) and was therefore in excruciating pain for one week straight. Thank god I’ll never have to do that again.

As you can imagine, the first five days necessitated a lackluster diet of yogurt, applesauce, pudding and juice, and let me tell you, I’ll never underestimate texture again. So the moment I felt well enough to chew, I made a big batch of steel cut oatmeal. 

Why steel cut as opposed to rolled oats, you ask? Because their taste (nutty) and texture (chewy) are superior. Sure, they take a bit longer to cook but the proof is in the porridge. 

The best way to prepare steel cut oats is by soaking them overnight. Not only does this cut the cooking time down to 10 minutes, it vastly improves the nutritional profile. Here’s the thing: whole grains contain phytates, which are indigestible organic acids. Left untreated, they bind to nearby minerals (calcium, magnesium, copper, iron and zinc) and block their absorption. Simple soaking actually neutralizes phytates so that they can’t make off with the good stuff. Therefore, grains that have been soaked, fermented or sprouted are much more nutritious than their untreated versions. 

I find it fascinating that most cultures, especially preindustrial cultures, fermented or sprouted their grains before turning them into porridge, breads or cakes. In India they ferment lentils and rice for at least two days in order to make idli and dosas. Ground corn is soaked by African natives before being added to stews while in Mexico, corn cakes called pozol are wrapped in banana leaves to ferment for days. That amazing Ethiopian bread, injera, with its slightly sour taste is made by fermenting a grain called teff. Throughout Europe grains were soaked overnight in soured milk or water before being turned into porridge. Even our American pioneers understood the benefits of treating grains; they were famous for their sourdough breads, pancakes and biscuits. Unfortunately, much of this ancient wisdom has been lost in the buzz of modern life, and quite recently at that. The instructions on the Quaker oatmeal box used to call for an overnight soaking!

With a little forethought you can easily reap the benefits of soaked grains. In the case of steel cut oatmeal, simply boil the oats in water for 1 minute and then let them sit overnight. Another ten minutes in the morning is all it takes to sit down to a piping hot bowl of goodness.

I'd say those 11 minutes are worth it.

Overnight Steel Cut Oatmeal

Soured, fermented oats had a place in the traditional Welsh diet. This treatment is much simpler but provides similar benefits. This oatmeal topped with a little butter and cream tastes exceptional.

3 large or 4 moderate servings

4 cups water

1 cup steel-cut oats

Pinch of salt, optional

Toppings of choice: butter, maple syrup, milk, cream, brown sugar, fruit, nuts, etc.

Bring the water to a boil in a medium saucepan. Add the oats and boil for 1 minute. Remove from heat, cover and let stand overnight at room temperature.

In the morning, heat the oats along with a pinch of salt (if using) over high heat, uncovered, until boiling. Reduce to low and simmer, stirring frequently, for 10 minutes or until the oatmeal is tender but still has a bit of chew. Divide among bowls and top as desired.

Breakfast of Champions

I was five years old when I performed my first cooking demonstration. It was back in New York at the old Clockville courthouse, which doubled as our voting hall. I practiced for weeks under the tutelage of my parents ("don't say 'you,'" "make eye contact," "smile") until it was flawless, by 5 year old standards anyway.

The big day finally came. When my name was called, I got up, stuck out my chin and did was I was trained to do. I placed my recipe poster on the stand, taped a tiny paper receptacle to the table, methodically organized my ingredients and launched into my presentation. I spoke of my family in Switzerland and how we just loved eating Muesli for breakfast. Time whizzed by and before I knew it, it was over. I thought it went swimmingly. Pleased as punch, I glided into my rehearsed closing, "Ladies and gentlemen, this concludes my demonstration. Are there any questions?" A hand shot up. It belonged to my Dad. "Uh, yes. Now what do you do with the oatmeal," he asked? My professionalism went out the window as I dramatically slapped my head and yelled, "Oh no!" Apparently I forgot to add the main ingredient.

Don't worry, it didn't scar me for life. I received a blue ribbon that night and was determined to do it better next year when I was six.

As far as breakfasts go, I'm not a huge fan of mainstream fare and tend to prefer savory things like soup, sprouted grain toast with avocado and salt or last night's leftovers. Then a few months ago I wrote an article all about the benefits of soaking grains, which naturally conjured up images of my beloved Swiss muesli. I've been on a serious kick ever since.

Strawberry Muesli
Bircher Muesli is most often prepared with shredded apple but feel free to use whichever fruit is in season.

1/3 cup rolled oats
1/3+ cup milk
Splash of lemon juice or apple cider vinegar
3/4 cup sliced strawberries (or 1/2 a grated apple)
3/4 cup plain kefir or plain yogurt
1 tablespoon moist date pieces (or dried fruit of choice)
Chopped nuts (I like roasted pecans or crushed hazelnuts)

Place rolled oats in a small bowl. Add milk to cover and a splash of lemon juice. Refrigerate overnight. 

In the morning, add sliced strawberries, kefir/yogurt and dried fruit. Mix well and sprinkle with nuts.