Polenta Gratins with Poached Eggs and Sheep's-Milk Cheese
It's hard to go wrong with a recipe that features oozing soft-poached eggs, warm polenta and gooey, salty cheese. Morgan Brownlow buys a special red-and-white variety of polenta from Anson Mills in South Carolina, an artisanal producer that grinds a rare heirloom corn (ansonmills.com). Whatever polenta or stone-ground cornmeal you use, Brownlow says, make sure it's fresh; check the expiration date on the package. Fresh polenta has a distinctive, sweet corn aroma that transforms this dish.