Fried Polenta, Asparagus, Hen Egg, and Spicy Goat Cheese | culture: the word on cheese

Name: Fried Polenta, Asparagus, Hen Egg, and Spicy Goat Cheese | culture: the word on cheese
Ingredients: 2 cups vegetable oil (for frying, plus more for greasing pan); 1 cup chopped yellow onion (about 1 medium-size onion); 1 cup coarsely ground cornmeal; 2 teaspoons sugar; Salt (to taste); Ground black pepper (to taste); 4 cups chicken stock; ¼ cup heavy cream; 1 cup milk; ½ cup heavy cream; 4 ounces soft fresh goat cheese (Coté prefers the fresh goat cheese from Pure Luck Dairy in Texas); Cayenne pepper (to taste); 1 garlic clove (finely chopped); 1 teaspoon Dijon mustard; ¼ cup olive oil; 2 tablespoons fresh lemon juice; 1 pound asparagus (trimmed of tough ends); 6 fresh eggs; Fresh parsley (roughly chopped, for garnish)

culturecheesemag.com

A plain fried egg gets dolled up with bright, spring flavors and is served on top of fried polenta for a satisfying breakfast or snack

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Ingredients

2 cups vegetable oil (for frying, plus more for greasing pan)
1 cup chopped yellow onion (about 1 medium-size onion)
1 cup coarsely ground cornmeal
2 teaspoons sugar
Salt (to taste)
Ground black pepper (to taste)
4 cups chicken stock
¼ cup heavy cream
1 cup milk
½ cup heavy cream
4 ounces soft fresh goat cheese (Coté prefers the fresh goat cheese from Pure Luck Dairy in Texas)
Cayenne pepper (to taste)
1 garlic clove (finely chopped)
1 teaspoon Dijon mustard
¼ cup olive oil
2 tablespoons fresh lemon juice
1 pound asparagus (trimmed of tough ends)
6 fresh eggs
Fresh parsley (roughly chopped, for garnish)