From the kitchen
Camel Milk Breakfast Polenta
Creamy coarse polenta cooked slowly in camel milk and water, finished with butter and a fried egg for a savory breakfast bowl.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 3 cups camel milk
- 1 cup water, plus more as needed
- 1 tsp fine salt
- 1 cup coarse polenta cornmeal
- 2 tbsp butter
- 4 fried eggs
- Freshly ground black pepper
- Chives or Parmesan, optional
Method
- Combine camel milk, water and salt in a heavy pot and bring only to a gentle simmer.
- Whisk constantly while pouring the polenta in a thin steady stream; continue whisking until no lumps remain.
- Reduce heat to low and cook 25 to 30 minutes, switching to frequent stirring and scraping the bottom and corners.
- Taste a grain. It should be tender, not sandy. If the polenta becomes stiff before tender, stir in hot water 1/4 cup at a time.
- Remove from heat and stir in butter. Adjust with a splash of camel milk if needed so the polenta falls softly from a spoon.
- Divide immediately into bowls, top each with a freshly fried egg and finish with black pepper.
Cook with confidence
Before you start
Read the Grain
Cook until individual grains are tender rather than relying only on the clock.
Fix Thickness
Add hot liquid before the polenta becomes stiff enough to catch on the bottom.
Second-Day Use
Reheat with camel milk for creamy polenta or chill in a slab and pan-sear slices.
Build the Bowl
Mushrooms, greens, roasted tomatoes, Parmesan or herbs pair naturally with the egg.
Kitchen note
Polenta thickens quickly as it cools, so have your fried eggs ready to go before the polenta finishes, this is not a dish that waits well.
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