(Martha Stewart)

3 tablespoons extra-virgin olive oil, plus more if needed
8 pieces set polenta (about 1/3 batch) Basic Polenta (Soft or Set)
8 fresh sage leaves
4 large eggs
Coarse salt and freshly ground pepper, to taste

Heat half the oil in a large, heavy skillet over medium-high heat. Add half the polenta, and cook, without flipping, until bottom is golden brown and polenta can be moved without tearing, 9 to 10 minutes. Reduce heat to medium, flip polenta, and move to edges of skillet.

Add half the sage and 2 eggs to center of skillet, and cook, spooning oil over sage and eggs, until polenta is crisp on bottom and egg whites are set, about 4 minutes. (Add up to 2 teaspoons more oil if needed.) Season with salt and pepper. Repeat with the remaining ingredients.

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