Instructions
Follow the steps and taste along the way.
Cook the polenta
Bring the water, milk, and 1.5 g of salt to a boil in a pot. Whisk continuously as you slowly pour in the cornmeal. Reduce the heat and cook for 20–25 minutes, stirring often, until the polenta thickens and the cornmeal softens.
Finish the polenta
Remove the pot from the heat. Stir in the butter and grated Parmesan until melted and the polenta is smooth and creamy. Cover it to keep it warm.
Fry the capers and heat the peas
Heat 10 ml of olive oil in a pan. Add the patted-dry capers and fry for 2–3 minutes, until they open slightly and their edges are crispy. Add the peas, the remaining 0.5 g of salt, and 30 ml of water. Stir and cook for 3–4 minutes, until the peas are tender but still bright green. Remove from the heat and stir in the lemon juice and zest.
Fry the eggs
Heat the remaining 5 ml of olive oil in a second pan. Crack the eggs into it and fry over medium-low heat for 3–4 minutes, until the whites are set and the yolks remain soft. Sprinkle with black pepper.
Divide into bowls
Divide the warm polenta between two bowls. Top with the peas and capers, along with the pan juices, and place one egg on each serving. Serve immediately, while the polenta is creamy and the capers are crispy.
