Uova Benedetto (Poached Eggs on Polenta with Pesto and Crisp Prosciutto)
- 1 cup polenta
- 10 to 12 thin slices prosciutto
- 1 teaspoon white vinegar
- 4 eggs
- About 4 tbsp. butter, divided, plus more for pan
- Pesto Sauce
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...