First, you'll need some polenta. Cook it according to the package's directions (how much depends on how many polenta cakes you want - I can't decide that for you, child) but use broth instead of water and add some dried sage and thyme. Crumble the dried herbs between your palms as you add them; this is the way to release their flavor.
Meanwhile, grease a muffin tin and preheat the oven to 400. When the polenta thickens up and looks good, and is shooting yellow missiles all over your stove and skin, turn off the heat and spoon it into the muffin tin. Bake for maybe 15 minutes, then take out the tin and spoon just a little olive oil over each. Put them back in the oven and let them go for a bit, maybe 20 minutes or so. They'll fry a bit in the cups. Once there's no more oil to make funny noises and shapes, they're probably done. If you aren't finished preparing the rest of your meal by the time this happens, just turn the heat down to 200 and let them sit tight.
This is how the polenta cakes look fresh from the oven:
While the polenta cakes are cooking, carmelize some thinly-sliced onion in butter or earth balance. I used half a small onion for 2 cakes, but this of course is a matter of preference. When that's done put the onions aside and cook your eggs in the same pan. I recommend sunny-side up but anything works.
When everything's done, scoop the eggs onto your plate and top the polenta cakes with the onions. Since we didn't let the polenta set, the insides of the cakes should be smooth and creamy, but since we pretty much deep fried the outsides, you should have a lovely crispy golden skin. Top with lots of fresh parmesan and eat the shit out of them.
I've also found that these keep pretty well; you can put them in tupperware and toast them on high for 10 or 15 minutes. Of course, the insides will be set, but they'll still be delicious.
I dreamed the polenta cakes up to go with eggs, but I'm sure they'd work with other things too. Any ideas?
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