Polenta Cups with Eggs

How to prepare polenta cups with eggs

1. Make polenta from cornmeal and water/milk with a little salt. To prevent lumps, I add the cornmeal to the water from the start when it's still cold, mix well, and let it boil. When the polenta is done (when it pulls away from the sides of the pot), turn off the heat and stir in the parmesan.
2. In a muffin tin, grease 4 molds with oil. Put the polenta in the muffin molds as shown in the photo below, using a teaspoon that you keep dipping in cold water so you can shape the polenta on the sides, giving it a cup shape.
3. Crack an egg into each cup. Season with salt, pepper, and paprika.
5. Bake until the eggs are cooked. Remove the cups from the molds using a knife to run along the edge to release them from the sides of the mold.

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