This is a wonderful and simple dish that makes use of leftover polenta. Serve it with sautéed mushrooms, spinach, or vegetables; or serve with sliced fresh tomatoes.

--Joe Ortiz

1 tablespoon butter
2 cups leftover polenta, mashed
2 eggs, lightly beaten (see note)
Salt and freshly ground pepper to taste

In a medium skillet, melt the butter over medium-high heat. Add the polenta, stirring and breaking it up, until it is warm and soft like porridge. Pour the eggs into the pan of polenta and continue stirring over medium-high heat for 2 to 3 minutes, or until the eggs are incorporated but still creamy. Add salt and pepper, and serve.

NOTE: Those who are elderly, pregnant, or immunocompromised are generally advised to avoid eggs that are not fully cooked. Please keep this in mind when serving Polenta and Eggs.

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