Spicy, Crunchy, Creamy Polenta

Instructions

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   1. Bring 2 cups water and 1/2 teaspoon salt to a boil in a medium pot.

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   2. Reduce heat to low. Slowly pour in 1/2 cup polenta while stirring constantly with a wooden spoon to prevent lumps from forming.

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   3. Once the polenta is smooth and thickens, place the lid on the pot with the spoon inside so steam can escape.

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   4. Cook for 25 to 30 minutes, stirring occasionally. (Minimum 15 minutes if rushed.) While cooking, prepare the remaining ingredients.

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   5. Coarsely chop 4 cups broccoli. Finely chop 3 cloves garlic and 1 anchovy.

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   6. Heat 1 tablespoon olive oil in a skillet over medium heat.

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   7. Add the garlic, anchovy, and 1/2 teaspoon crushed red pepper flakes. Cook about 1 minute until fragrant.

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   8. Add the broccoli and toss to coat with the garlic mixture. Cook 3 to 5 minutes until tender.

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   9. Transfer the broccoli to a bowl.

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    10. When the polenta is about 2 minutes from done, add a little more olive oil to the skillet and heat over medium.

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    11. Crack 2 eggs into the hot skillet, cover with a lid, and steam until the whites are fully set.

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    12. Divide the polenta between two bowls.

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    13. Top each with 1/2 tablespoon Romano cheese (or Parmesan), salt to taste, and black pepper to taste.

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    14. Layer half the broccoli mixture on each bowl.

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    15. Slide the cooked eggs onto the polenta and vegetables.

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    16. Top with the remaining broccoli and additional cheese.