Breakfast » Polenta w/ Spicy Baked Eggs
Chef Jody Adams makes one mean breakfast. This dish has it all - warmth, spice, texture and splashes of color. And the presentation is beyond inviting. After this shoot, we all sat around a table with Jody, enjoyed our own individual soul-satisfying serving and had a nice chat. A good day indeed.
Posted Friday, February 27, 2009, at 6:50 pm by mahamalea somner:This looks like something we would like & since we in n. La. (Shreveport) we can get all of the ingredients. Am going to try it soon & will let you know. The best tip I got out of it was how to poach the eggs. I never thought about putting vinegar in the water, plus the tip about the salt in the polenta put into water before polenta. Thanks, Mahamalea
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