Sheep Curd Polenta with Fried Eggs | Creamy Hungarian Brunch

Cut the Kolozsvári bacon into small cubes, then fry in a dry pan over medium heat until nicely browned and crispy. Strain the bacon cracklings and set them aside, leaving 1 tablespoon of rendered bacon fat in the pan for frying the eggs.

In a medium saucepan, bring 350 ml of water and 250 ml of milk to a boil with a pinch of salt. When it starts to simmer, pour in the cornmeal in a thin stream while whisking continuously so it remains lump-free.

Turn the heat down to the lowest setting and cook the polenta, stirring constantly, for 8-10 minutes until it thickens and softens completely. Remove from the heat and stir in the butter, half of the sour cream (approx. 40 g), and a pinch of freshly ground black pepper.