Buttery Polenta with Parmesan and Olive Oil–Fried Eggs

1. Cook Polenta

In a large pot, bring 4½ cups of water to a gentle simmer. Gradually whisk in 1½ cups of polenta and ¾ teaspoon of salt. Stir occasionally, cooking for 10 to 20 minutes until thickened.

2. Prepare Parmesan

While the polenta cooks, use a vegetable peeler or a box grater to shave or grate the Parmesan cheese.

3. Fry Eggs

Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. Fry the eggs until the edges are crispy and the yolks are runny.

4. Finish Polenta

Stir in 2 to 4 tablespoons of unsalted butter into the cooked polenta along with a quarter teaspoon of freshly ground black pepper.

5. Assemble and Serve

Divide the polenta into bowls, top each with two fried eggs, garnish with Parmesan cheese, and sprinkle with coarse sea salt and additional black pepper.