photo by Mette Nielsen
makes 4 servings
1 cup cornmeal or grits
4 cups water
4 duck eggs*
Put the cornmeal and water in a heavy-bottomed medium saucepan and set over medium heat. Bring to a boil, whisking constantly, about 5 minutes. Reduce the heat to a simmer and cook, whisking occasionally as the mush thickens, about 40 to 45 more minutes. The mush should be thick enough to drop heavily from a spoon, but still fluid and not sludgy. Whisk in the salt. Remove from the heat. Serve in individual bowls topped with a poached egg or drizzle with maple syrup or honey.
*Duck eggs are ideal for this recipe as their assertive flavor works beautifully with the creamy golden mush. But if they are not available, substitute free-range jumbo chicken eggs.
Chef’s Note: To poach duck eggs, bring a small pan of water to a gentle simmer. Stir the simmering water vigorously to create a vortex, then carefully crack two of the duck eggs into the water. Poach for 2 to 3 minutes, or until the eggs are cooked to your liking, then carefully remove from the pan using a slotted spoon and set on the individual bowl of porridge. Repeat the process with the two remaining eggs. Serve immediately.