Uova Benedetto (Poached Eggs on Polenta with Pesto and Crisp Prosciutto)

Uova Benedetto (Poached Eggs on Polenta with Pesto and Crisp Prosciutto)
Photo by Dan Goldberg

Ingredients

  • About 4 tbsp. butter, divided, plus more for pan
  • 4 eggs
  • 1 teaspoon white vinegar
  • 10 to 12 thin slices prosciutto
  • Pesto Sauce
  • 1 cup polenta

1. In a 3- to 4-qt. pan over high heat, bring 3 cups water to a boil. Gradually stir in polenta. Reduce heat and simmer gently, uncovered, stirring frequently to prevent sticking, until mixture is very thick, about 25 minutes. Stir in 2 tbsp. butter.2. Spoon polenta into a buttered 8- to 9-in. sq...

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