Makes 6 servings
Prosciutto cotto is the cooked variety of prosciutto, more like typical ham than the dried variety we often see on charcuterie boards and paninis. We like it here because it feels a little meat more substantial for this breakfast dish, but you can use whatever style you like best (or you can find at your grocery store!).
- 2 (7 oz) jars sun-dried tomatoes packed in oil
- 5 cloves garlic
- 1/2 cup basil leaves (about 12 large leaves)
- 1/2 cup walnut halves
- 4 oz prosciutto cotto, thinly sliced
- 4 cups water
- 2 cups heavy cream
- 1 teaspoon kosher salt
- 1 1/2 cups quick-cooking polenta
- 3 tablespoons grated Parmesan, divided, plus more for serving
- 6 eggs
- Ground black pepper, as needed
- In a food processor, combine the tomatoes (including their oil), garlic, basil, and walnut halves. Process until a fine paste is formed. Set aside.
- Preheat the oven to 400°C. Butter a 9- by 13-inch baking dish.
- Bring the water, cream, and salt to a simmer over medium heat. Slowly stream in the polenta, stirring constantly. Continue stirring until the polenta has thickened slightly and all of the cream is incorporated, about 1 minute. The polenta will still seem a bit runny.
- Transfer the polenta to the prepared baking dish and top with 1 cup of the prepared sun-dried tomato mixture, in dollops. Stir the tomato mixture into the polenta so that it is mostly incorporated. Sprinkle with 2 tablespoons of the parmesan.
- Tear the prosciutto into rough pieces and tuck them into the polenta mixture. Use the back of a spoon to create 6 small pockets in the polenta, then crack the eggs into the pockets. You may wish you crack the egg into a small glass or bowl first.
- Sprinkle the eggs with the remaining cheese and black pepper. Bake, turning the dish halfway through, if necessary, until the eggs are set to your desired doneness, about 7 minutes for medium. Serve right away with the extra sun-dried tomato mixture and Parmesan cheese.