Public recipe with member extras
Camel Milk Breakfast Polenta
Creamy cornmeal polenta cooked in camel milk, topped with a fried egg for a savory morning bowl.
Breakfast & Morning Starters · Savory Breakfasts · Hearty Mornings
What you need
Ingredients
- 3 cups Camel Milk
- 1 cup Water
- 1 tsp Salt
- 1 cup Coarse Polenta Cornmeal
- 2 tbsp Butter
- 4 Fried Eggs, to top
- Black Pepper, to finish
Method
Instructions
- Combine the camel milk, water, and salt in a heavy pot and bring to a gentle simmer.
- Whisking constantly, pour in the polenta in a thin, steady stream.
- Reduce heat to low and cook, stirring frequently, 25 to 30 minutes until thick and creamy.
- Stir in the butter off the heat.
- Divide into bowls, top each with a fried egg, and finish with black pepper.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
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