Had leftover polenta from last night's dinner that I'd refrigerated
overnight in an 8x8 dish.

Changed my mind from butter to extra virgin olive oil. Browned the
polenta on both sides and topped it with a lightly poached egg to
serve. After I took the picture, I decided to guild the lily and
drizzled a little *real* maple syrup around the polenta on the plate.
Didn't take another picture because I got some syrup on the egg.

OMG, it was freakin' good! Will repeat for breakfast tomorrow.

http://oi43.tinypic.com/5d12j9.jpg
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

On Jan 15, 10:41*am, sf > wrote:
> Had leftover polenta from last night's dinner that I'd refrigerated
> overnight in an 8x8 dish.
>
> Changed my mind from butter to extra virgin olive oil. *Browned the
> polenta on both sides and topped it with a lightly poached egg to
> serve. *After I took the picture, I decided to guild the lily and
> drizzled a little *real* maple syrup around the polenta on the plate.
> Didn't take another picture because I got some syrup on the egg.
>
> OMG, it was freakin' good! *Will repeat for breakfast tomorrow.
>
> http://oi43.tinypic.com/5d12j9.jpg
> --
>
> Ham and eggs.
> A day's work for a chicken, a lifetime commitment for a pig.

We always fry the leftovers and serve with real maple syrup for
breakfast. Bacon is a likely partner also!

On Jan 15, 10:46*am, merryb > wrote:
> On Jan 15, 10:41*am, sf > wrote:
>
>
>
>
>
>
>
>
>
> > Had leftover polenta from last night's dinner that I'd refrigerated
> > overnight in an 8x8 dish.
>
> > Changed my mind from butter to extra virgin olive oil. *Browned the
> > polenta on both sides and topped it with a lightly poached egg to
> > serve. *After I took the picture, I decided to guild the lily and
> > drizzled a little *real* maple syrup around the polenta on the plate.
> > Didn't take another picture because I got some syrup on the egg.
>
> > OMG, it was freakin' good! *Will repeat for breakfast tomorrow.
>
> >http://oi43.tinypic.com/5d12j9.jpg
> > --
>
> > Ham and eggs.
> > A day's work for a chicken, a lifetime commitment for a pig.
>
> We always fry the leftovers and serve with real maple syrup for
> breakfast. Bacon is a likely partner also!

That's fried cornmeal mush, like in the old days. Not trendy polenta
from nowadays. -aem

On Jan 15, 10:48*am, aem > wrote:
> On Jan 15, 10:46*am, merryb > wrote:
>
>
>
>
>
>
>
>
>
> > On Jan 15, 10:41*am, sf > wrote:
>
> > > Had leftover polenta from last night's dinner that I'd refrigerated
> > > overnight in an 8x8 dish.
>
> > > Changed my mind from butter to extra virgin olive oil. *Browned the
> > > polenta on both sides and topped it with a lightly poached egg to
> > > serve. *After I took the picture, I decided to guild the lily and
> > > drizzled a little *real* maple syrup around the polenta on the plate.
> > > Didn't take another picture because I got some syrup on the egg.
>
> > > OMG, it was freakin' good! *Will repeat for breakfast tomorrow.
>
> > >http://oi43.tinypic.com/5d12j9.jpg
> > > --
>
> > > Ham and eggs.
> > > A day's work for a chicken, a lifetime commitment for a pig.
>
> > We always fry the leftovers and serve with real maple syrup for
> > breakfast. Bacon is a likely partner also!
>
> That's fried cornmeal mush, like in the old days. *Not trendy polenta
> from nowadays. * -aem

Then I've been a trend setter for 48+ years!!!

sf wrote:
> Had leftover polenta from last night's dinner that I'd refrigerated
> overnight in an 8x8 dish.
>
> Changed my mind from butter to extra virgin olive oil. Browned the
> polenta on both sides and topped it with a lightly poached egg to
> serve. After I took the picture, I decided to guild the lily and
> drizzled a little *real* maple syrup around the polenta on the plate.
> Didn't take another picture because I got some syrup on the egg.
>
> OMG, it was freakin' good! Will repeat for breakfast tomorrow.
>
> http://oi43.tinypic.com/5d12j9.jpg

Sounds good, but the pic has already been moved or deleted--or so
it says.

--
Jean B.

aem wrote:
> On Jan 15, 10:46 am, merryb > wrote:
>> On Jan 15, 10:41 am, sf > wrote:
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>> Had leftover polenta from last night's dinner that I'd refrigerated
>>> overnight in an 8x8 dish.
>>> Changed my mind from butter to extra virgin olive oil. Browned the
>>> polenta on both sides and topped it with a lightly poached egg to
>>> serve. After I took the picture, I decided to guild the lily and
>>> drizzled a little *real* maple syrup around the polenta on the plate.
>>> Didn't take another picture because I got some syrup on the egg.
>>> OMG, it was freakin' good! Will repeat for breakfast tomorrow.
>>> http://oi43.tinypic.com/5d12j9.jpg
>>> --
>>> Ham and eggs.
>>> A day's work for a chicken, a lifetime commitment for a pig.
>> We always fry the leftovers and serve with real maple syrup for
>> breakfast. Bacon is a likely partner also!
>
> That's fried cornmeal mush, like in the old days. Not trendy polenta
> from nowadays. -aem

Yeah. I started enjoying fried much when I was a tot. I never
think of it as polenta in such a context.

--
Jean B.