Polenta for Breakfast

Ingredients

• For the Polenta
• 1 tablespoon butter
• 4 cups boiling water
• 1 cup coarse cornmeal or polenta, preferably from Bob's Red Mill
• 1 cup cold water
• 1 teaspoon Kosher salt
• 1/4 cup butter or light olive oil
• 1/4-1/2 cups freshly grated Parmesan or shredded sharp Cheddar (optional)
• 1/4-1/2 cups milk, cream or half-and-half
• Kosher salt and fresh-ground pepper
• For Serving
• 4-6 poached or fried eggs
• 1 pound Breakfast sausage, ham or bacon, cooked as desired
• 8-12 Toasted and buttered ciabatta squares (2 slices per person)
• 2 tablespoons chopped fresh parsley, chives or green onion

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