Polenta with Eggs and Ham from Potty!: Clarissa's One Pot Cookbook by Clarissa Dickson Wright
Polenta is yellow or white coarse maize flour used as a staple in Italy and, curiously, in Eritrea where the cooking is heavily influenced by its Italian period
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 450 g (1 lb) cooked polenta
- 12 eggs, beaten
- 275 g (10 oz) raw or cured ham, cut into small pieces
- 50 g (2 oz) butter
- 150 g (5½ oz) Parmesan cheese, grated
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