Breakfast Polenta With Linguica (Or Pancetta) And Fried Rosemary

• 1 cup heavy cream
• 2 cups water
• 1/2 cup polenta
• 1 tablespoon butter
• 1 linguica sausage (or 2 oz. pancetta, diced)
• 1 tablespoon rosemary chopped
• 4 eggs
• 2 tablespoons white vinegar
• 1 teaspoon smoked paprika
• 1 tablespoon vegetable oil
• salt & pepper

1. Combine the water and cream in a sauce pan and bring to a boil but do not let it over boil. Whisk in the polenta and two large pinches of salt. Simmer the polenta for about 25 minutes, stirring frequently to prevent lumps from forming.
2. Meanwhile, heat the vegetable oil in a skillet and add the sausage (or the pancetta) and cook for about 10 minutes. Remove the sausage and slice in to 1/4" rounds.
3. Add the rosemary to the pan, fry until fragrant and slightly crispy, about 1-2 minutes. remove and set aside.
4. Poach the eggs. Fill a wide pan with about 2" of water and add the vinegar; bring to a simmer. Crack the eggs in to small bowls or ramekins. Tip the bowl with the egg slowly in to the simmering water so the water comes in to the bowl to take the egg out to sea like the tide. Repeat with the other eggs.
5. Using a slotted spoon, gently redirect the egg around itself in the water. Allow the water to return to a simmer and simmer 2-3 minutes. Remove the eggs with a slotted spoon or pasta claw and drain on paper towels.
6. Remove the polenta from the heat, stir in the butter, adjust salt and add pepper. Spoon the polenta into two warm bowls, top each with the sausage slices and one or two poached eggs, sprinkle fried rosemary and smoked paprika on top.

heavy cream, water, polenta, butter, sausage, rosemary, eggs, white vinegar, paprika, vegetable oil, salt

Taken from food52.com/recipes/15089-breakfast-polenta-with-linguica-or-pancetta-and-fried-rosemary (may not work)