Nothing says loving like pork fat and dairy products.
Jalapeno and Applewood-smoked cheddar polenta topped with a fried egg (still gooey), and crispy fried pancetta (the closest thing I could find to American bacon). I really dig polenta, and I find that when I make it with chicken stock and some cheese, it has an almost eggy taste to it. So I thought, why the hell not? And I threw an egg on top. I am totally becoming Australian. I?m not trying to be cocky, but this was possibly the greatest dish I have ever made. The smoky cheddar and the slight burst of heat from the pickled jalape¤os cut through the rich egg yolk, while the crisp salty pancetta made a nice contrast against the soft, smooth polenta. Sometimes I rock so hard it almost hurts a little bit. This was one of those dishes. ~LTG
