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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Polenta with Eggs
Polenta with Eggs
(Polenta Con Le Uova)
12 oz (350 grams) coarse polenta flour
1 and 1/2 oz (40 grams) butter (plus extra for eggs)
8 eggs
Salt and pepper
Bring 3 pints (1.75 liters) salted water to a boil and keep another pan of water boiling in case of need.

Sprinkle the polenta flour into the pan while stirring constantly.

As soon as the polenta thickens, soften it with a drop of the reserved hot water (the cooking time ranges from 45 minutes to 1 hour; the longer the cooking time, the more easily the polenta is digested).

Preheat the oven to 180C (350F) Gas Mark 4.

A few minutes before the polenta is ready, beat in the butter.

Prepare Shirred Eggs:
Break the eggs on a plate to make sure they are fresh.

Melt a knob of butter in an ovenproof dish or stainless steel pan over a medium heat.
Slide in the eggs, one at a time.

Season with salt and pepper to taste.

Bake in a medium oven at 160C (325F) Gas Mark 3 for 5-6 minutes without stirring.

Pour the polenta on to a warm serving dish and lay the shirred eggs on top. Serves 4.
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