Cheesy Polenta with Spinach and Fried Eggs

Ingredients -

  • 1 cup whole milk

  • 1 cup water

  • 1 tsp. kosher salt

  • 1/2 cup grits/polenta*

  • 1/4 tsp. freshly ground black pepper

  • 2 tblsp. unsalted butter

  • 2 ounces shredded cheese

  • large handful of baby spinach

  • 4 eggs

  • 1/4 lb. bacon or pancetta - chopped

Instructions -

  1. Place the milk, water, and salt into a medium size pot over medium high heat and bring to almost a boil.

  2. When the milk mixture is almost boiling, slowly add the grits/polenta while whisking. Lower the heat to medium low and cover. Remove cover frequently to stir to prevent clumping or sticking. Cook until grits are creamy. (Time will vary depending on what type grits/polenta you use)

  3. Remove from heat and add the black pepper and butter. Blend in thoroughly and add cheese. Stir until well combined and melted.

  4. Toss in the spinach and chopped bacon and fold until spinach is wilted.

  5. Fry the eggs as desired.

  6. Spoon grits/polenta into bowls and top with fried eggs.

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Parmesan Chicken

Ingredients -

  • 2 Large chicken breasts

  • 1/2 cup extra virgin olive oil

  • 2 Cups seasoned bread crumbs

  • Zest of one lemon

  • 2 Fresh eggs

  • 1 tsp. chopped basil

  • 1 tsp. chopped oregano

  • 1/2 tsp. kosher salt

  • 1 tsp. freshly ground black pepper

  • 1/2 cup freshly grated parmesan cheese

  • Spaghetti

  • Marinara sauce*

  • 1/2 cup shredded Mozzerella cheese

Instructions -

  1. Bring large pot of salted water to a boil.

  2. Heat marinara sauce* over low heat in a sauce pan.

  3. Pre heat oven to 350ºF.

  4. Filet the chicken breasts

  5. Pound the halved chicken breasts with a meat mallet.

  6. Put two raw eggs into a pie plate or other similar container for dredging chicken breasts.

  7. Put seasoned bread crumbs, lemon zest, spices and parmesan cheese into second pie plate (may also use a large zip lock bag for breading purposes)

  8. Dredge the chicken breasts into the egg mixture, then place in the bread crumbs and toss until evenly coated.

  9. Place olive oil in 12"cast iron skillet and pre-heat to a medium high heat.

  10. Once the oil is shimmering, place the breaded chicken breasts into the oil and cook for approximately 5 minutes on each side (until golden brown).

  11. Top with marinara sauce and mozzerella cheese* and bake for 12 - 15 minutes.

  12. Serve over spaghetti

*Marinara sauce and mozzerella cheese are optional. Dish may also be served with rice.

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