Polenta with Parmesan and Olive Oil Fried Eggs

• 4 1/2 cups low-sodium broth or water
• 1 1/2 cups polenta (not quick-cooking), coarse corn meal or corn grits
• * teaspoon salt
• 2 to 4 tablespoons butter
• 1/4 teaspoon freshly ground black pepper, more to taste
• 1 1-ounce chunk or 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 8 large eggs
• Coarse sea salt for garnish

1. In a large pot, bring broth or water to a simmer.
2. Stir in the polenta and salt.
3. Simmer, stirring frequently, until thickened to taste, 10 to 20 minutes.
4. Stir in butter and pepper; cover pot to keep warm.
5. Using a vegetable peeler, slice cheese into slivers, or grate it on largest holes of a box grater.
6. In a large skillet, heat 1 tablespoon olive oil until very hot.
7. Fry 4 eggs until edges are crispy and yolks still runny.
8. Repeat with remaining oil and eggs.
9. Pile polenta into 4 bowls and top with cheese and then fried eggs.
10. Garnish with sea salt and more pepper and serve.

water, polenta, salt, butter, freshly ground black pepper, parmesan cheese, olive oil, eggs, salt

Taken from cooking.nytimes.com/recipes/11323 (may not work)