Tasting Notes

This dinner is for two people.

Combine luscious, rich – lots of butter, cheese – pan-fried polenta, with slices of beefsteak tomatoes, crunchy toast, creamy eggs, and, bingo, enjoy a great dinner.

What You Need

1 cup polenta.

1 cup grated Reggiano-Parmigiano cheese.

4 tablespoons butter.

1 tablespoon olive oil.

2 eggs.

2 slices of whole wheat bread.

1 beefsteak tomato.


1 medium-sized pot.

1 medium-sized frying pan.

1 whisk.


Add one cup of water into the pot. Place on a stove and turn heat to boil, once boiling add your polenta. Using your whisk keep stirring the mixture until it smooth with no lumps, then return heat to medium and every once in a while stir the mixture around. The cooking will take around 15 to 30 minutes depending on the coarseness of the polenta. Taste every once in a while to make sure it’s ready – it tastes smooth and creamy, a bit like porridge.

Once done stir in the 3 tablespoons of butter, your cheese, mix well. Taste. You might have to add salt if the saltiness from the cheese is not enough for you.

Set aside till cooled. Then place polenta on a plate and form into an oblong shape, place in your refrigerator – for one hour – till firm and springy to the touch. Then take your polenta and cut into medium-sized pieces.

To your frying pan, add one tablespoon of butter, and olive oil, heat up on medium heat. Once oil shimmers add your two slices of polenta and cook both sides until they are golden brown which will take three minutes for each side. At the five minute mark add your eggs.

Cut your beefsteak into slices.

Toast your bread – you can whatever you like. In this instance we preferred it plain.

You are now ready to plate.