Polenta For Breakfast

• For the Polenta
• 1 tablespoon butter
• 4 cups boiling water
• 1 cup coarse cornmeal or polenta, preferably from Bob's Red Mill
• 1 cup cold water
• 1 teaspoon Kosher salt
• 1/4 cup butter or light olive oil
• 1/4-1/2 cups freshly grated Parmesan or shredded sharp Cheddar (optional)
• 1/4-1/2 cups milk, cream or half-and-half
• Kosher salt and fresh-ground pepper
• For Serving
• 4-6 poached or fried eggs
• 1 pound Breakfast sausage, ham or bacon, cooked as desired
• 8-12 Toasted and buttered ciabatta squares (2 slices per person)
• 2 tablespoons chopped fresh parsley, chives or green onion

1. Grease the insert of a slow-cooker with 1 tablespoon butter. Turn heat to "low" setting.
2. Heat 4 cups of water to boiling in a medium saucepan.
3. In a large saucepan, whisk together the 1 cup cold water with the polenta until smooth and free of lumps. Add boiling water slowly, whisking constantly, until smooth.
4. Transfer polenta mixture to the slow-cooker. Let cook 6-8 hours.
5. About half an hour before serving, stir in the butter, optional cheese and as much milk or cream as desired to get the consistency you like. Taste; add salt if necessary and the pepper.
6. To serve, divide polenta evenly into shallow bowls. Top with an egg and place sausage to one side, the ciabatta on the other. Garnish with parsley and serve immediately.

polenta, butter, boiling water, coarse cornmeal, cold water, kosher salt, butter, parmesan, milk, kosher salt, eggs, sausage, person, fresh parsley

Taken from food52.com/recipes/1987-polenta-for-breakfast (may not work)