Peasant Breakfast
Hello! The theme proposed for this month's contest inspired me to remember the hearty meals I used to have in my childhood, when my grandparents lovingly prepared dishes from the simplest ingredients, yet with a unique taste. This spring weather, when the markets are filled with fresh vegetables and fruits, has given me a crazy craving for something substantial, so I recalled traditional breakfasts. Today, I decided to prepare a recipe for potato polenta, accompanied by sheep cheese, fried sausages, and sunny-side-up eggs. It’s a combination that will remind you of your grandparents' home, full of aromas and tradition.
To make this delicious recipe, we start by peeling the potatoes. It is essential to use quality potatoes, preferably organic, to achieve an authentic taste. After washing them well, we put them to boil in a pot with water, so that they are covered by two fingers, adding a pinch of salt to enhance the flavor. Each boiled potato will contribute to the creamy texture of our polenta.
After the potatoes have boiled, we drain them, but do not throw away the water, as we will use it later. Mash the hot potatoes until you get a fine puree. Then, put the puree back on the heat, gradually adding the reserved water until the mixture becomes smooth and creamy. It’s time to add the semolina and cornmeal, in a rain-like manner, stirring continuously with a spatula or wooden spoon to avoid lumps. Let the polenta boil, stirring occasionally, until it easily pulls away from the sides of the pot, at which point it is considered done.
We turn the polenta onto a large plate, ideally on a wooden board, and let it cool slightly. When it is firm enough, we cut it with a clean cotton thread, obtaining perfect slices. Meanwhile, we take care of the sausages, frying them in a hot pan until they become golden and crispy. The sunny-side-up eggs can be prepared in the pan or you can opt for the lighter version, in water.
For serving, we carefully arrange the slices of polenta on plates, add the fried sausages and the sunny-side-up eggs, and for an extra touch of flavor, we don’t forget the sheep cheese, which will melt slightly, adding a special creaminess to the dish. This polenta is also perfect with fresh cheese and sour cream, buttermilk, or even a pork stew, which will turn the meal into a true feast of flavor.
Enjoy your meal! This recipe is not just a meal, but a journey back in time, to the days when every ingredient had a story, and meals were moments of joy and sharing.
Ingredients: - 300 g cornmeal; - 500 g peeled potatoes; - 2 tablespoons semolina; - 1 tablespoon butter; - 2 eggs; - 2 sausages; - 6 tablespoons cheese; - oil for frying; - salt.
